BUTTERMILK PANNA COTTA

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Buttermilk Panna Cotta image

Provided by Damaris Phillips

Categories     dessert

Time 3h25m

Yield 4 servings

Number Of Ingredients 9

1 cup heavy cream
1/2 cup sugar
1 vanilla bean, split and seeds scraped
1 vanilla bean, split and seeds scraped
1 tablespoon honey powder (see Cook's Note)
1 1/2 teaspoons powdered gelatin
2 cups whole milk buttermilk
4 tablespoons buckwheat honey, plus more for drizzling
1/4 cup salted roasted pistachios, chopped

Steps:

  • Combine the cream, sugar, scraped vanilla beans, vanilla pod and honey powder in a saucepan over medium heat. Bring to a simmer, stirring constantly, until all the sugar dissolves. Sprinkle the gelatin over 2 tablespoons cool water in a bowl. In a heatproof container with a spout, combine the gelatin mixture with the heated cream, allowing it to dissolve. Whisk in the buttermilk.
  • Add 1 tablespoon of buckwheat honey to the bottom of each of four 8-ounce parfait glasses. Divide the panna cotta evenly among the glasses, about 6 ounces in each. Refrigerate until firm, about 3 hours. Drizzle with more honey and sprinkle with the pistachios.

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    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #gelatin     #desserts     #eggs-dairy     #easy     #european     #beginner-cook     #dinner-party     #puddings-and-mousses     #italian     #dietary     #low-sodium     #low-in-something     #taste-mood     #sweet     #4-hours-or-less

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