Buttermilk Panna Cotta Food

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CHEF JOHN'S BUTTERMILK PANNA COTTA



Chef John's Buttermilk Panna Cotta image

This is so perfect in the summer, and not just because it's easy and refreshing. All that amazing seasonal fruit gives you the perfect reason...excuse...to make these easy treats. If you start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 5h10m

Yield 8

Number Of Ingredients 9

1 (.25 ounce) envelope unflavored gelatin
3 tablespoons cold water
2 ½ cups heavy cream
½ cup white sugar
3 strips lemon peel
½ pinch kosher salt
⅛ teaspoon vanilla extract
½ cup buttermilk
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 315 calories, Carbohydrate 15.6 g, Cholesterol 102.5 mg, Fat 27.7 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 17.2 g, Sodium 71.3 mg, Sugar 13.4 g

BUTTERMILK PANNA COTTA



Buttermilk Panna Cotta image

The Buttermilk in this Panna Cotta recipe gives a wonderful tang to a normally dull sweet-milk taste. This is just slightly sweet, and wonderfully easy to make. Use my strawberry-pomegranate coulis, or even just whipped cream on top to serve.

Provided by quotPink Eyedquot J

Categories     Gelatin

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/4 cups whipping cream
1/4 cup sugar
1 tablespoon sugar
1 teaspoon vanilla extract (or the seeds and pod of 1/2 vanilla bean)
1 (1/4 ounce) packet powdered gelatin
1 3/4 cups buttermilk

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.

Nutrition Facts : Calories 184.5, Fat 14.2, SaturatedFat 8.9, Cholesterol 53.1, Sodium 72.2, Carbohydrate 11.5, Sugar 10.5, Protein 3.3

BUTTERMILK PANNA COTTA



Buttermilk Panna Cotta image

Provided by Damaris Phillips

Categories     dessert

Time 3h25m

Yield 4 servings

Number Of Ingredients 9

1 cup heavy cream
1/2 cup sugar
1 vanilla bean, split and seeds scraped
1 vanilla bean, split and seeds scraped
1 tablespoon honey powder (see Cook's Note)
1 1/2 teaspoons powdered gelatin
2 cups whole milk buttermilk
4 tablespoons buckwheat honey, plus more for drizzling
1/4 cup salted roasted pistachios, chopped

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 LEMON JELLY



Buttermilk Panna Cotta with Lemon Jelly image

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 6 servings

Number Of Ingredients 7

2 cups buttermilk
1 1/2 teaspoons powdered unflavored gelatin
2/3 cup heavy cream
1/2 cup sugar
1/2 cup fresh lemon juice
1/2 packet powdered unflavored gelatin
1/4 cup sugar

Steps:

  • Make panna cotta:
  • Pour 1 cup of buttermilk into the top of a double boiler (not over heat). Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes.
  • Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a boil. Add cream mixture to the gelatin mixture; place over simmering water; whisk until the gelatin dissolves, about 5 minutes. Stir in the remaining cup of buttermilk. Pass the mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, about 4 hours.
  • Make jelly:
  • Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the gelatin over the lemon juice and let stand to soften, about 5 minutes.
  • In a small pan bring the sugar and 1 cup of water to a boil over high heat. Pour the syrup over the gelatin mixture, whisk to dissolve. Add the remaining 1/4 cup of lemon juice. Allow the mixture to return to room temperature.
  • Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon jelly on top of each ramekin. Refrigerate until set, about 30 minutes. The panna cotta ramekins can be prepared up to 24 hours in advance, covered and refrigerated. Serve chilled and garnish with lemon sorbet and crispy cookies.

BUTTERMILK PANNA COTTA



Buttermilk Panna Cotta image

Provided by Claire Robinson

Categories     dessert

Time 4h5m

Yield s: 8 servings

Number Of Ingredients 6

1 (.25-ounce) envelope unflavored gelatin
1 cup half-and-half
3/4 cup sugar
2 vanilla beans, split and scraped
Pinch kosher salt
2 cups buttermilk, at room temperature

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.

BUTTERMILK PANNA COTTA WITH STRAWBERRIES



Buttermilk Panna Cotta with Strawberries image

In this elegant summertime dessert, fresh strawberries are spooned over buttermilk panna cotta, a custardlike pudding set with gelatin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

2 cups nonfat buttermilk
1 1/2 teaspoons powdered unflavored gelatin
2/3 cup heavy cream
3/4 cup sugar
1 pint strawberries, hulled and quartered

Steps:

  • In the top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes.
  • Meanwhile, bring cream and scant 1/2 cup sugar to a boil. Add to gelatin mixture. Place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among 6 four-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours.
  • Meanwhile, sprinkle strawberries with remaining sugar; let stand about 1 hour.
  • Unmold by dipping ramekins briefly into hot water and running tip of a knife around edges; invert onto plates, and serve with strawberries and their juice.

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