Buttermilk Panna Cotta With Lemon Jelly Recipes

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.

BUTTERMILK PANNA COTTA WITH MACERATED STRAWBERRIES

Steps:

• For the panna cotta: Soften gelatin in cold water until it is the consistency of plastic wrap (approximately 5 minutes). Combine cream and sugar, and bring to scald. Remove from the heat; add softened gelatin, which has been squeezed dry of all excess water. Add buttermilk. Pass through a fine mesh strainer. Divide among ramekins. Refrigerate until set (approximately 4 hours).
• For the strawberries: Combine strawberries and sugar and macerate for approximately 1/2 hour. Afterward, strain the strawberries, reserving the juice and macerated berries separately.
• Serve panna cotta topped with strawberry liquid spooned on top and with macerated strawberries.

BUTTERMILK PANNA COTTA WITH RHUBARB-STRAWBERRY JELLY

Steps:

• For panna cotta:
• Place 1/4 cup cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
• Meanwhile, combine cream, sugar, and salt in a small saucepan; scrape in seeds from vanilla bean and add pod. Bring just to a simmer. Add softened gelatin and stir until dissolved. Remove cream mixture from heat; let cool.
• Remove vanilla pod from cream mixture; discard. Whisk in buttermilk, then crème fraîche. Divide mixture among eight 6-ounce jars, ramekins, or glasses. Chill until set, at least 2 hours.
• For rhubarb-strawberry jelly:
• Place strawberries, sugar, and 2 1/2 cups rhubarb in a medium heatproof bowl; stir to combine and cover tightly with plastic wrap, crimping plastic wrap just under rim of bowl. Set bowl over a saucepan of simmering water (plastic wrap should not touch saucepan) and cook, without stirring, until mixture looks pale and soft, 40-45 minutes.
• Strain mixture through a fine-mesh sieve into a measuring cup (do not push mixture through or jelly will be cloudy); discard solids. Add water, if needed, so liquid measures 1 cup.
• Place 2 tablespoons cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
• Meanwhile, bring rhubarb-strawberry liquid to a boil in a small saucepan. Add remaining 1/2 cup rhubarb and cook, stirring occasionally, until tender, about 3 minutes; remove from heat.
• Add softened gelatin to saucepan and stir until dissolved. Let jelly cool completely.
• Top chilled panna cotta with jelly, dividing equally. Cover and chill until jelly is firm, 2-4 hours.
• DO AHEAD: Panna cotta can be made 3 days ahead. Keep chilled.

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.