Ingredients Jump to Instructions ↓

  1. 1 envelope unflavored gelatin (about 1 tablespoon)

  2. 2 tbsp cold water

  3. 2 C heavy cream

  4. 1 C half and half

  5. 1/3 C sugar

  6. 1 1/2 tsp vanilla Buttermilk Panna Cotta

  7. 2 tbsp water

  8. 1 1/2 tsp unflavored gelatin Nonstick vegetable oil spray

  9. 1 C whipping cream

  10. 1 tsp finely grated lemon peel

  11. 1/2 C sugar

  12. 2 C buttermilk

  13. 2 tsp vanilla extract

Instructions Jump to Ingredients ↑

  1. In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat. In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight ½-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Possible Panna Cotta Topings: Berries and fruit (raspberries, strawberries, cherries, peaches, tropical fruit, citrus, etc.); strawberries with balsamic vinegar, tropical fruit. Additions to panna cotta: lemon peel, matcha, orange juice and rind, coconut milk.


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