Buttermilk Vanilla Panna Cotta Recipe
Buttermilk Vanilla Panna Cotta is an Italian dessert that is made with buttermilk and heavy cream molded by gelatin. With the sweetness of sugar and the richness of the cream, this recipe will blow your mind with its simplicity and uniqueness.
Ingredients
- ½ cup Heavy cream
- 1 tbsp Powdered gelatin
- 3-½ cups Buttermilk
- 2 tbsp Water
- ½ tsp Vanilla extract
- ⅓ cup Granulated sugar
- Fresh fruit and honey, for serving
Instructions
- Take a small bowl and add some water to it. Then add the gelatin powder slowly. Stir gently so that the gelatin powder distributes in water evenly. Then, the bow is unbothered on a side so the gelatin can soften. It will take 2-4 minutes.
- Get your serving dishes for buttermilk vanilla panna cotta ready and set them aside.
- Take a large bowl and add ice in it up to half of the bowl. Then add water to make an ice-cold water bath and also place it on a side.
- Take a saucepan and add granulated sugar, buttermilk, and cream in it. Mix them and cook until they start to simmer. Then take the saucepan away from the heat and add vanilla extract. Mix gently and add softened gelatin mixture to it. Stir the mixture to completely dissolve the gelatin. It can take some minutes.
- After the gelatin is dissolved, place the saucepan in the ice-cold water bath you prepared earlier. Keep in view that the saucepan should not be so deep in water that it starts to sink in. Just make sure that water does not come in the saucepan. Whisk in and keep doing until the mixture turns lukewarm.
- Then pour it into ramekins and place them in the refrigerator. Chill for 4 hours or even overnight.
- When chilled for the desired time, take out the ramekins and run a sharp knife over the panna cotta in each ramekin. Then take your serving dishes and place the ramekins on them, inverted. Panna cotta will be released.
- Top with honey and chunks of fresh fruit. Buttermilk vanilla panna cotta is ready. Bon Appetit!
Notes
Recipe Notes
- You can also refrigerate the panna cotta for a period more than overnight. In that case, wrap the ramekins with plastic wrap and then cautiously press the cover to touch the surface of the panna cotta. It will prevent the formation of skin over the ramekin's contents.
- If panna cotta is not releasing from the ramekins, you can gently tap on the back of them to help release the panna cotta.
- You can omit the honey and fresh fruit. They are just optional.
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