Buttermilk Panna Cotta
- Level: Easy
- Yield: s: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 143
- Total Fat
- 4
- Saturated Fat
- 3
- Carbohydrates
- 23
- Dietary Fiber
- 0
- Sugar
- 23
- Protein
- 4
- Cholesterol
- 14
- Sodium
- 146
- Total: 4 hr 5 min
- Prep: 5 min
- Inactive: 3 hr 50 min
- Cook: 10 min
Ingredients
1 (.25-ounce) envelope unflavored gelatin
1 cup half-and-half
3/4 cup sugar
2 vanilla beans, split and scraped
Pinch kosher salt
2 cups buttermilk, at room temperature
Directions
- Sprinkle the gelatin over 2 tablespoons of water in a small bowl and let stand for 5 minutes.
- Meanwhile, in a medium saucepan over medium-low heat, combine the half-and-half, sugar, vanilla pods, vanilla seeds and pinch of salt. Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk. Reduce the heat and add the gelatin and buttermilk. Strain through a fine sieve, removing the vanilla pods and any milk solids.
- Pour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes. Transfer to fridge and chill for 3 hours. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.
- BYOC: Top with your favorite fresh berries when in season. If you have the time, try and make a creamy caramel sauce by using sugar, water and half-and-half. Be creative and swipe the plate in a creative pattern. Let your inner artist come out.