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Buttermilk Panna Cotta

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Categories: Sweet
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

Ingredients:

  • 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
Buttermilk Panna Cotta photo

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Directions:

  1. 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.
  2. 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.
  3. 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.
  4. To make the sauce, simmer the strawberries, maple syrup, and orange juice for 5 minutes. Transfer to a blender and purée. Let cool. Refrigerate at least 1 hour. Turn the panna cottas out onto plates, and top with the sauce and pistachios.
Tips:
  • prep 30 mins, plus setting; cook 5 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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