Buttermilk Panna Cotta
Anyhow, always a challenge to try something (similar) again. So, me and my friend Evelijn did. We made this recipe (try out for a dinner for our new concept ‘Uit Onze Keuken’ – more about that later). It failed big time. Amateurs we are… Thankfully we did a try-out – without guests ;). The taste was great, but let’s call it a sweet soup.
Tried it again and YES panna-cotta-mission-completed! Check the photo!!! It’s the PROOF!!!
Of course we only had to figure out the gelatin. In Holland we use another kind of gelatin. We need 3 sheets at least!
- 3 Tablespoons water
- 2 1/4 teaspoons / 3 slides unflavored gelatin
- 1 cup whipping cream–use regular, not heavy or ultra pasteurized
- zest of 1/2 a lemon
- 1/4 cup granulated sugar
- 1 1/4 cups buttermilk
- 1/2 vanilla bean or 1 Tablespoon vanilla bean paste
- >> TOPPING IDEAS:
- fruit coulis
- berry compote
- strawberries and drizzle of balsamic vinegar
- Pour the 3 Tablespoons water into a small bowl. Sprinkle the gelatin over the top of the water and let sit for 10 minutes.
- In a medium sized, heavy saucepan heat and stir the cream, lemon zest, and sugar until the sugar is dissolved.
- Add the split and scraped vanilla bean if using.
- Next, let the mixture come just to a boil. Pull off the heat and add the gelatin.
- Stir until the gelatin mixture is dissolved.
- Set mixture aside to cool to room temperature.
- Remove the vanilla bean pod, if using.
- Add the buttermilk (and, if using instead of a vanilla bean, the vanilla paste.)
- Divide the mixture between the molds or ramekins. (you can spray a VERY LIGHT coating of vegetable spray into your mold to help with the release of the panna cotta)
- Let set in the refrigerator for 4–6 hours. This recipe can be made ahead a day, but realize that the longer it sits, the firmer it will set, thus affecting the texture, Really, it is perfect at about 6 hours.
- Serve with any of the above suggested toppings.