Best Buttermilk Panna Cotta With Apricot And Candied Fennel Recipes

CHEF JOHN'S BUTTERMILK PANNA COTTA

Chef John's Buttermilk Panna Cotta image

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

Ingredients

1 (.25 ounce) envelope unflavored gelatin
3 tablespoons cold water
2 ½ cups heavy cream
½ cup white sugar
3 strips lemon peel
½ pinch kosher salt
⅛ teaspoon vanilla extract
½ cup buttermilk
1 tablespoon fresh lemon juice

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

Buttermilk Panna Cotta image

Provided by Claire Robinson

Categories dessert

Time 4h5m

Yield s: 8 servings

Number Of Ingredients 6

Ingredients

1 (.25-ounce) envelope unflavored gelatin
1 cup half-and-half
3/4 cup sugar
2 vanilla beans, split and scraped
Pinch kosher salt
2 cups buttermilk, at room temperature

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.