Vanilla Buttermilk Panna Cotta Food

BUTTERMILK PANNA COTTA

Steps:

• Sprinkle the gelatin over 2 tablespoons of water in a small bowl and let stand for 5 minutes.
• Meanwhile, in a medium saucepan over medium-low heat, combine the half-and-half, sugar, vanilla pods, vanilla seeds and pinch of salt. Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk. Reduce the heat and add the gelatin and buttermilk. Strain through a fine sieve, removing the vanilla pods and any milk solids.
• Pour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes. Transfer to fridge and chill for 3 hours. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.
• BYOC: Top with your favorite fresh berries when in season. If you have the time, try and make a creamy caramel sauce by using sugar, water and half-and-half. Be creative and swipe the plate in a creative pattern. Let your inner artist come out.

VANILLA PANNA COTTA

Steps:

• Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
• Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.

VANILLA RUM PANNA COTTA WITH SALTED CARAMEL

Steps:

• In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream-gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.
• Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve.

VANILLA BUTTERMILK PANNA COTTA

Steps:

• Sprinkle gelatine over cold water in small bowl or measuring cup until softened.
• Heat on stovetop or in microwave until it dissolves.
• Mix with remaining ingredients.
• Pour into eight dessert bowls.
• Chill until firm.

BUTTERMILK PANNA COTTA

Steps:

• Combine the cream, sugar, scraped vanilla beans, vanilla pod and honey powder in a saucepan over medium heat. Bring to a simmer, stirring constantly, until all the sugar dissolves. Sprinkle the gelatin over 2 tablespoons cool water in a bowl. In a heatproof container with a spout, combine the gelatin mixture with the heated cream, allowing it to dissolve. Whisk in the buttermilk.
• Add 1 tablespoon of buckwheat honey to the bottom of each of four 8-ounce parfait glasses. Divide the panna cotta evenly among the glasses, about 6 ounces in each. Refrigerate until firm, about 3 hours. Drizzle with more honey and sprinkle with the pistachios.

BUTTERMILK PANNA COTTA WITH CHERRY COMPOTE

Steps:

• Make the panna cotta: Fill a liquid measuring cup or small bowl with 1/2 cup cold water; sprinkle the gelatin on top and let stand 5 minutes.
• Heat the sugar and half-and-half in a small saucepan over medium heat, whisking to dissolve the sugar. Remove from the heat and whisk in the gelatin mixture until dissolved. Stir in the buttermilk and vanilla and almond extracts. Pour through a fine-mesh sieve into a large liquid measuring cup or bowl. Let cool to room temperature, then divide among 6 glasses or small bowls. Refrigerate until firm, at least 4 hours.
• Make the compote: Combine the cherries and sugar in a large saucepan; let sit at room temperature until juicy, about 4 hours.
• Add the ginger and star anise to the cherry mixture and bring to a boil over medium-high heat. Cook, stirring occasionally and skimming any foam from the top, until thick and syrupy, about 30 minutes. Stir in the lemon juice and vanilla extract and cook 2 to 3 more minutes; remove from the heat and let cool completely. (Refrigerate any leftover compote in an airtight container for up to 1 month.) Spoon on top of the panna cotta and sprinkle with almonds.

BUTTERMILK PANNA COTTA

Steps:

• our 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.
• Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
• Using small sharp knife, cut around panna cotta in each ramekin. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.

BUTTERMILK PANNA COTTA

Steps:

• Sprinkle the gelatin over 2 TBS of water in a small bowl and let stand for 5 minutes.
• Meanwhile, in a medium saucepan over medium-low heat, combine half and half, sugar, vanilla pods, vanilla seeds and pinch of salt.
• Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk.
• Reduce the heat and add the gelatin and buttermilk.
• Strain through a fine sieve, removing the vanilla pods and any milk solids.
• Pour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes.
• Transfer to fridge and chill for 3 hours.
• To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.

BUTTERMILK PANNA COTTA

Steps:

• Place 3/4 cup of cream in a bowl.
• Sprinkle over powdered gelatine, stir to combine.
• Set aside for 5 minutes till absorbed.
• Heat remaining cream, buttermilk, icing sugar and vanilla over medium heat.
• Stir till sugar dissolves then add gelatine cream.
• Stir till dissolved, strain and pour into lightly greased 7 cup mould or Bundt tin.
• Refrigerate till set.
• Dip mould into boiling water for 30 seconds before turning out onto a plate to serve.

BUTTERMILK PANNA COTTA

Steps:

• In a small saucepan, combine the cream, sugar, and vanilla.
• Heat until warm (about 140 degrees F) or until vanilla has had enough time to steep and sugar is dissolved.
• While cream is heating, dissolve the gelatin in about 1/4 cup of room temperature water, in a medium bowl.
• Once cream has heated sufficiently, pour the mixture over the gelatin in the bowl and stir until fully dissolved.
• Stir in the buttermilk slowly, until just combined.
• Divide into 8 ramekins, and chill for 2 hours, or until set.

BUTTERMILK PANNA COTTA WITH BERRIES AND VANILLA SABAYON

Steps:

• Make panna cotta
• In small bowl, sprinkle gelatin over 3 tablespoons water. Let stand until gelatin softens, about 1 minute.
• In heavy, medium saucepan over moderate heat, whisk together cream and sugar. Scrape in seeds from vanilla bean; add bean. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in gelatin and buttermilk. Strain through fine-mesh sieve into medium, nonreactive bowl, discarding vanilla bean. Cover surface with plastic wrap and let rest at room temperature 15 minutes.
• Divide mixture among ramekins and refrigerate until set, at least 8 hours or overnight.
• Make sabayon
• In medium bowl, using electric mixer or whisk, beat cream until stiff peaks form.
• In large nonreactive metal bowl, using electric mixer or whisk, whisk together egg yolks and sugar until light and pale yellow, about 1 minute. Set bowl over saucepan of barely simmering water and whisk in wine. Cook, whisking constantly and being careful not to let mixture steam, until mixture thickens and instant-read thermometer inserted into center registers 140°F, about 5 minutes.
• Remove bowl from saucepan and continue to whisk until mixture cools, 2 to 3 minutes. Fold in orange liqueur, then gently fold in whipped cream.
• To assemble and serve
• Using thin sharp knife, cut around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. Repeat to unmold remaining panna cottas.
• Arrange berries atop and around each panna cotta and spoon sabayon over berries. If desired, use kitchen blowtorch to lightly brown sabayon and serve immediately.

VANILLA ROSE PANNA COTTA

Steps:

• Whisk together yogurt and buttermilk. To bloom the gelatin, put cold water in a small dish, and sprinkle gelatin over it. Allow to sit for 5 minutes, then microwave for 30 seconds.
• Mix together sugar, rose water and vanilla in a small dish. Stir in melted gelatin. Whisk together both mixtures. Pour into desired mold or dish. Chill for 3 hours.
• Serve in dish, or to unmold, dip dish bottom in hot water for a few seconds and invert.

CHEF JOHN'S BUTTERMILK PANNA COTTA

Steps:

• Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
• Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
• Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.