Buttermilk Panna Cotta With Passion Fruit Sauce Recipes

BUTTERMILK PANNA COTTA

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 PASSION FRUIT SAUCE

Steps:

• Lightly spray six 8-ounce molds with cooking spray; set aside. Place 3 tablespoons cold water in a small bowl; sprinkle gelatin over bowl and set aside to soften.
• Place heavy cream and buttermilk in a medium saucepan and bring to a boil over medium-high heat. Add softened gelatin mixture and granulated sugar. Scrape vanilla bean seeds into cream mixture and add vanilla bean and salt; cook, whisking, until gelatin and sugar have dissolved. Strain mixture into a heatproof container with a pourable spout.
• Divide cream mixture evenly between prepared molds. Transfer molds to refrigerator; chill until set, 6 to 8 hours and up to overnight.
• Just before serving, scoop out flesh and seeds from passion fruits into a small bowl. Add enough confectioners' sugar to sweeten as desired; stir until well combined.
• To serve, place a cookie in the center of each of 6 plates. Invert a panna cotta onto each cookie and serve with passion fruit sauce. Garnish as desired; serve immediately.

BUTTERMILK PANNACOTTA WITH CINNAMON-CARAMEL SAUCE

Steps:

• Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
• Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours.
• Combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla.
• Spoon slightly warm caramel sauce over each panna cotta and serve.