Buttermilk Panna Cotta

Buttermilk Panna Cotta
Serves 6
  1. 2 tablespoons water
  2. 1 ½ teaspoons unflavored gelatin
  3. 1 cup whipping cream
  4. 1 teaspoons grated lemon peel
  5. ½ cup sugar
  6. 2 cup buttermilk
  7. 2 teaspoons vanilla extract
  1. Pour 2 tablespoons water into a small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 min.
  2. Heat cream, lemon peel, and sugar in a medium saucepan over med-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to a low boil, stirring occasionally. Add the gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool to lukewarm, stirring often. Stir in buttermilk and vanilla; divide among 6 ramekins. Refrigerate until set, about 4 hours. Can be made up to 2 days ahead. Cover and keep chilled.
  3. Top with berries or ginger cardamom rhubarb compote.
  1. Recipe for Ginger Cardamom Rhubarb Compote can be found in our dessert section.
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