CHEF JOHN'S BUTTERMILK PANNA COTTA
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
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 WITH STRAWBERRIES
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
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.
BUTTERMILK PANNA COTTA
Provided by Claire Robinson
Categories dessert
Time 4h5m
Yield s: 8 servings
Number Of Ingredients 6
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 MACERATED STRAWBERRIES
Provided by Food Network
Number Of Ingredients 6
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
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
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 WITH RHUBARB-STRAWBERRY JELLY
Provided by April Bloomfield
Categories Milk/Cream Dairy Dessert Strawberry Spring Chill Rhubarb Buttermilk Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
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 WITH STRAWBERRY JAM
Provided by Ryan Hardy
Categories Milk/Cream Berry Dairy Dessert Freeze/Chill Strawberry Spring Summer Chill Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Lightly oil 10 (1/2-cup) ramekins and set aside.
- In medium heatproof bowl set over pot of simmering water, heat 1 1/2 cups buttermilk and gelatin, stirring constantly, until gelatin melts, about 3 minutes. Remove from heat and set aside.
- In heavy, large saucepan over moderately low heat, whisk together cream and sugar. Bring to simmer and cook, stirring often, until sugar is dissolved, about 7 to 9 minutes. Slowly whisk buttermilk-gelatin mixture into cream mixture, then whisk in remaining 1 1/2 cups buttermilk. Divide mixture among ramekins, cover, and chill until set, at least 2 hours or overnight.
- When ready to serve, dip ramekins, 1 at a time, into bowl of hot water for 3 seconds. Run thin knife around edge of each ramekin and invert ramekin onto center of shallow bowl. Shake gently to release panna cotta. Top each with 2 tablespoons strawberry jam and garnish with sprig of mint.
BUTTERMILK PANNA COTTA WITH SWEETENED STRAWBERRIES
Make and share this Buttermilk Panna Cotta with Sweetened Strawberries recipe from Food.com.
Provided by Elmotoo
Categories Gelatin
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place six 3/4-cup custard cups on small baking sheet.
- Combine 1/3 cup sugar and 2 tablespoons water in heavy small saucepan.
- Stir over medium-low heat until sugar dissolves.
- Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
- Immediately pour caramel into custard cups, dividing equally; tilt cups to cover bottoms evenly (caramel layer will be thin).
- Cool until caramel is set.
- Pour 1/4 cup whipping cream into small bowl; sprinkle gelatin over.
- Let stand until gelatin softens, about 10 minutes.
- Combine remaining 6 tablespoons sugar and remaining 1 3/4 cups cream in heavy medium saucepan.
- Scrape in seeds from vanilla bean; add bean.
- Bring just to simmer.
- Remove from heat.
- Add gelatin mixture and whisk until gelatin dissolves.
- Strain mixture into 4-cup glass measuring cup.
- Whisk in buttermilk.
- Divide mixture among caramel-lined custard cups.
- Refrigerate panna cotta uncovered overnight.
- (Can be made 2 days ahead. Cover; keep chilled.) Toss strawberries and brown sugar in large bowl.
- Let stand until juices form, about 30 minutes and up to 2 hours.
- Run small knife between panna cotta and custard cups to loosen.
- Invert onto plates.
- Using rubber spatula, scrape any caramel remaining on bottom of cups over panna cotta.
- Spoon sweetened strawberries alongside and serve.
Nutrition Facts : Calories 432.3, Fat 30, SaturatedFat 18.5, Cholesterol 110.3, Sodium 77.4, Carbohydrate 39.9, Fiber 1.6, Sugar 35.3, Protein 4
STRAWBERRIES AND CREAM PANNA COTTA
Panna cotta is one of those desserts that no one seems to make anymore and we need to change that! It is really easy and really refreshing when it starts to get warm outside. One of my favorite spring fruits is strawberries; they are so delicious and versatile. This panna cotta is a play on strawberries and cream, but with a little bit of white chocolate for extra richness. I like to use both fresh strawberries and jammy sweetened berries to serve.
Provided by Rick Martinez
Categories dessert
Time 4h25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Arrange 8 small (4-ounce) silicone molds or 4-ounce ramekins or an 8-inch round silicone mold on a rimmed baking sheet. Make room for the baking sheet in your refrigerator.
- If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes. If using powdered gelatin, place 3 tablespoons of cold water in a small bowl, sprinkle the gelatin over the surface and let sit for 5 minutes.
- Put the cream, milk, 1/3 cup sugar, 1/4 teaspoon salt, vanilla bean and seeds in a large saucepan and cook over medium heat until simmering, about 5 minutes; do not boil.
- If using soaked gelatin sheets, squeeze out the excess water. Whisk the bloomed gelatin into the cream mixture until completely dissolved, about 3 minutes. Add the white chocolate, remove the saucepan from the heat and whisk until the chocolate completely melts and the mixture is smooth, about 2 minutes. Pour the mixture into the prepared silicone molds and allow to cool at room temperature, about 1 hour. Once cooled, refrigerate the panna cotta until cold and set, about 4 hours.
- Put 1 pound of the strawberries, the remaining 1/2 cup sugar, the Champagne and a pinch of salt in a blender and puree until smooth. Transfer to a large nonstick skillet and bring the mixture to a boil over medium-high heat, about 5 minutes. Reduce to medium heat and cook, stirring occasionally, until thick and syrupy, about 15 minutes. Add the orange zest, remove from the heat and let sit until cool, about 15 minutes. Remove and discard the zest, transfer the syrup to a medium bowl and chill until ready to serve.
- When ready to serve, dip the chilled silicone molds in warm water to loosen each panna cotta and invert them onto plates. Pour the chilled strawberry syrup over the top of each panna cotta and serve with remaining quartered strawberries.
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