Buttermilk Panna Cotta
Type: Desserts and Baked Goods
This custardy dessert from Piedmonte in Italy translates as "cooked cream" although the cream is barely heated
Prep Time: prep 30 mins, plus setting
Cooking Time: cook 5 mins
Serves: makes 4 servings
- 2 1 / 2 tsp unflavored powdered gelatin
- 1 cup heavy cream
- 1 / 2 cup sugar
- 1 tsp pure vanilla extract
- 2 cups buttermilk
- 2 tbsp chopped pistachios
For the sauce
- 8oz (225g) strawberries, halved
- 3 tbsp maple syrup
- 3 tbsp fresh orange juice
- To make the panna cotta, sprinkle the gelatin over 1/2 cup of the heavy cream in a small bowl. Let stand for 5 minutes, or until spongy. Place the bowl in a small frying pan of simmering water. Stir until the gelatin is completely dissolved.
- Meanwhile, heat the rest of the cream and the sugar in a small saucepan over low heat until the sugar is dissolved. Remove from the heat. Stir in the gelatin and vanilla. Cool slightly, then stir in the buttermilk.
- Rinse the insides of 4 ramekins with cold water. Divide the cream mixture among the ramekins. Cover with plastic wrap and refrigerate at least 3 hours, until set.
- To make the sauce, simmer the strawberries, maple syrup, and orange juice for 5 minutes. Transfer to a blender and purÃ©e. Let cool. Refrigerate at least 1 hour. Turn the panna cottas out onto plates, and top with the sauce and pistachios.
- prep 30 mins, plus setting; cook 5 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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