Category: Panna Cotta

ARCHIVE: Buttermilk Panna Cotta

1/1/2015

Servings: 10

Place buttermilk in a bowl and sprinkle gelatin over it. Let it sit 5 minutes, allowing it to bloom.
While the gelatin is blooming, heat the cream and sugar in a saucepan, stirring until the sugar is dissolved and the mixture comes just to a simmer.
Remove the cream from the heat then stir in the buttermilk and gelatin mixture until it is incorporated completely.
Divide the mixture evenly into 10 six-ounce ramekins.
Chill until the mixture is completely set, at least 3 hours.
To serve: Unmold by running a small knife around the edge of the ramekin and inverting onto a plate. If it does not immediately release, dip the ramekin in hot water, and invert onto plate. Drizzle with olive oil, sprinkle with a little sea salt. Garnish with whole and halved frozen grapes.

1/1/2015

1/1/2015

Place milk, cream, and honey in a medium sized pot and heat to 150 degrees. Remove milk mixture from heat and let rest for five minutes.
Remove gelatine from cold water and add to milk mixture; stir until gelatine is fully dissolved.
Add pansies and stir for one more minute.
Divide the finished mixture between ramekins and refrigerate for at least 2 hours. When ready to serve, remove the Panna Cotta from the ramekins by dipping them into hot water for one minutes and turning them upside down on a serving plate.