Best Buttermilk Panna Cotta With Rhubarb Strawberry Jelly Recipes

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BUTTERMILK PANNA COTTA WITH STRAWBERRY JAM



Buttermilk Panna Cotta with Strawberry Jam image

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

3 cups buttermilk
2 1/4 teaspoons unflavored gelatin, from 1 (1/4-ounce) envelope
1 cup heavy cream
1 1/4 cups sugar
Strawberry jam
Garnish: 1 bunch fresh mint

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



Buttermilk Panna Cotta with Sweetened Strawberries image

Categories     Milk/Cream     Berry     Dairy     Fruit     Dessert     Strawberry     Summer     Chill     Party     Ramekin     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

1/3 cup plus 6 tablespoons sugar
2 tablespoons water
2 cups whipping cream
1 1/2 teaspoons unflavored gelatin
1/2 vanilla bean, split lengthwise
1 cup buttermilk
1 16-ounce basket strawberries, hulled, sliced (about 3 cups)
1/4 cup (packed) golden brown sugar

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.

BUTTERMILK PANNA COTTA WITH BALSAMIC STRAWBERRIES



Buttermilk Panna Cotta with Balsamic Strawberries image

Categories     Strawberry     Boil     Buttermilk

Yield makes six 4-ounce servings

Number Of Ingredients 12

2 cups well-shaken buttermilk
1 1/2 teaspoons unflavored gelatin
1 cup heavy cream
1/3 cup sugar
1 vanilla bean, split lengthwise, seeds scraped and reserved
Pinch of kosher salt
Balsamic Strawberries (recipe follows)
Balsamic Strawberries
2 pints (4 cups) ripe strawberries, hulled and sliced
2 tablespoons sugar
1 tablespoon aged balsamic vinegar
(makes about 2 cups)

Steps:

  • Place the buttermilk in a bowl and sprinkle the gelatin evenly on top without stirring. Let stand for 10 minutes, undisturbed.
  • Place the cream in a small, heavy-bottomed saucepan and add the sugar, vanilla bean and reserved seeds, and salt. Place over medium heat and bring to a boil for about 1 minute, stirring to dissolve the sugar. Remove from the heat, discard the vanilla bean, and pour the cream mixture into the buttermilk mixture, stirring to dissolve the gelatin.
  • Pour the panna cotta into six 4-ounce ramekins. Cover with plastic and refrigerate for at least 4 hours or overnight, until the panna cotta sets.
  • When ready to serve, dip the bottom of each ramekin in hot water (taking care not to reach the rims) for about 5 seconds to loosen the panna cotta. Run a knife around the inside edge and invert each panna cotta onto a serving plate. Spoon the Balsamic Strawberries and their syrup over the panna cotta and serve.
  • Balsamic Strawberries
  • Place the strawberries in a bowl and sprinkle the sugar and vinegar on top, tossing to mix. Let stand for about 10 minutes, until the berries start to release their juices and the sugar is no longer grainy. Serve immediately or refrigerate in an airtight container until ready to serve.

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

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 WITH RHUBARB-STRAWBERRY JELLY



Buttermilk Panna Cotta with Rhubarb-Strawberry Jelly image

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

Panna cotta:
1 1/4 teaspoons unflavored powdered gelatin
1 1/4 cups heavy cream
1/3 cup sugar
1/4 teaspoons kosher salt
1/4 vanilla bean, halved lengthwise
1 1/4 cups buttermilk
1 cup crème fraîche or sour cream
Rhubarb-strawberry jelly:
6 ounces strawberries, hulled (about 1 cup)
1/4 cup sugar
12 ounces rhubarb, trimmed, sliced 1/4" thick (about 3 cups), divided
1/2 teaspoons unflavored powdered gelatin

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.

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