Buttermilk Panna Cotta with Lemon Jelly

All recipes courtesy of Claudia Fleming

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Rated 4 stars out of 5
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Total Time:
5 hr 30 min
Prep
5 hr 30 min
Yield:
6 servings
Level:
Easy
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Ingredients

For panna cotta:

  • 2 cups buttermilk
  • 1 1/2 teaspoons powdered unflavored gelatin
  • 2/3 cup heavy cream
  • 1/2 cup sugar

For jelly:

  • 1/2 cup fresh lemon juice
  • 1/2 packet powdered unflavored gelatin
  • 1/4 cup sugar

Directions

Make panna cotta:

Pour 1 cup of buttermilk into the top of a double boiler (not over heat). Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes.

Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a boil. Add cream mixture to the gelatin mixture; place over simmering water; whisk until the gelatin dissolves, about 5 minutes. Stir in the remaining cup of buttermilk. Pass the mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, about 4 hours.

Make jelly:

Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the gelatin over the lemon juice and let stand to soften, about 5 minutes.

In a small pan bring the sugar and 1 cup of water to a boil over high heat. Pour the syrup over the gelatin mixture, whisk to dissolve. Add the remaining 1/4 cup of lemon juice. Allow the mixture to return to room temperature.

Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon jelly on top of each ramekin. Refrigerate until set, about 30 minutes. The panna cotta ramekins can be prepared up to 24 hours in advance, covered and refrigerated. Serve chilled and garnish with lemon sorbet and crispy cookies

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Newest Ratings and Reviews

Read all 4 reviews

  • on July 09, 2010

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    this looks like a wonderful recipe but when searching for vegetarian panna cotta this came up which is not vegetarain at all

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  • on July 04, 2010

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    Warning: heed do not make longer than 24 hours ahead as it tends to separate. Served mine with home grown raspberries and strawberries and blueberries. Called it red,white and blueberry panna cotta, which was perfect for this rather sticky 4th of July holiday table. js

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  • on November 19, 2007

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    The flavor of the panna cotta was delicious but the lemon jelly never thickened! Quite embarrassing to have to serve at a dinner party. I just ended up pouring the lemon liquid off the tops. I suggest just skipping the jelly and serving with macerated berries instead.

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