Buttermilk Panna Cotta

SERVES 6
This recipe is adapted from one in Claudia Fleming’sThe Last Course (Random House, 2001). Panna cotta means cooked cream.

1 1/2 tsp. unflavored gelatin
1 1/4 cups heavy cream
7 tbsp. sugar
1/2 vanilla pod, split lengthwise
1 3/4 cups buttermilk

1. Soften gelatin in 1 tbsp. cold water in a medium bowl for about 5 minutes. Meanwhile, put cream and sugar into a small saucepan. Scrape seeds from vanilla pod into pan, then add pod. Heat cream over medium heat, stirring until sugar dissolves, 3–5 minutes, then stir into bowl with gelatin. Stir in buttermilk, then strain into another bowl.

2. Divide custard between six 8-oz. ramekins and refrigerate until set, about 3 hours. To unmold, dip ramekins into a dish of hot water, then invert custards  onto plates. Garnish with raspberries or other fruit, if you like.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: