Buttermilk Panna Cotta with Strawberries
creamy buttermilk panna cotta with strawberries
Buttermilk Panna Cotta with Strawberries
Makes around 8 servings, depending on size of ramekins used
Adapted from Claudia Fleming, The Last Course
Ingredients:
1 1/2 tsp. powdered gelatin
7 TBS sugar plus additional for tossing with strawberries
1 1/4 cups heavy (whipping) cream
1 3/4 cups buttermilk
1 vanilla bean, split longways (or 1 tsp good vanilla extract)
Strawberries – pile them on, the best you can find!
Instructions:
Place the gelatin in a small bowl and add 1 TBS cold water. Let the gelatin sit for 5 min. to soften.
Meanwhile, in a small pot, warm the cream and sugar over medium heat, whisking occasionally until sugar is dissolved. With the blade of a paring knife, scrape the vanilla pulp from both pod halves into the cream (reserve the pods for making vanilla sugar: put in a jar with a cup of sugar and keep in your cabinet). Whisk the gelatin into the cream until it is incorporated. Turn off the heat and add the buttermilk, then strain the whole mixture into a spouted measuring cup. Pour carefully into ramekins or pretty serving bowls and transfer to the refrigerator to chill for at least 3 hours (or until firm) before serving.
About an hour before serving, slice the strawberries into halves or quarters and put in a bowl. Sprinkle with a little bit of sugar and let these sit at room temperature, stirring occasionally. When you're ready to serve, the berries will have made their own sauce, which you can spoon with the strawberries over the panna cotta.