Aug 4, 2013

Buttermilk Panna Cotta

I've taken a bit of a break from blogging the past few months and really haven't tried any new recipes for awhile. Work has been extra busy, and it has been the hottest summer on record here, which saps my energy to some extent for both cooking and blogging. But this is a terrific recipe to come back with. I tried buttermilk panna cotta (an Italian custard) at a local restaurant (Pizzeria 712) a month or two ago and fell in love with it. I relish the simplicity of the preparation and presentation, the creamy texture, and the pairing with fresh fruit. Now that I've tried it, I will make this again and again.

1 1/4 cups heavy cream
1/2 cup sugar
1 tablespoon powdered gelatin
1 1/2 tablespoons cold water
2 cups buttermilk
1 teaspoon vanilla extract

In a saucepan over low heat, combine the cream and sugar. Stir and allow to heat until about 90 degrees, or just warm to the touch. While mixture is heating, bloom the dry gelatin in cold water (meaning that you sprinkle the dry gelatin evenly over the water in a small cup and let it sit for 3 to 5 minutes so that the gelatin absorbs the liquid). Once the cream mixture is warm, add the bloomed gelatin and stir until dissolved. Remove from heat and then add vanilla and buttermilk and strain through a fine mesh sieve. Pour the mixture into six or seven ramekins that have been sprayed lightly with cooking spray and chill at least 8 hours. Once cooled and set, serve with seasonal fruit of choice.