Buttermilk Panna Cotta With Sweetened Strawberries Recipes

Steps:

• In the top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes.
• Meanwhile, bring cream and scant 1/2 cup sugar to a boil. Add to gelatin mixture. Place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among 6 four-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours.
• Meanwhile, sprinkle strawberries with remaining sugar; let stand about 1 hour.
• Unmold by dipping ramekins briefly into hot water and running tip of a knife around edges; invert onto plates, and serve with strawberries and their juice.

Steps:

• Place six 3/4-cup custard cups on small baking sheet. Combine 1/3 cup sugar and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately pour caramel into custard cups, dividing equally; tilt cups to cover bottoms evenly (caramel layer will be thin). Cool until caramel is set.
• Pour 1/4 cup whipping cream into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Combine remaining 6 tablespoons sugar and remaining 1 3/4 cups cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Remove from heat. Add gelatin mixture and whisk until gelatin dissolves. Strain mixture into 4-cup glass measuring cup. Whisk in buttermilk. Divide mixture among caramel-lined custard cups. Refrigerate panna cotta uncovered overnight. (Can be made 2 days ahead. Cover; keep chilled.)
• Toss strawberries and brown sugar in large bowl. Let stand until juices form, about 30 minutes and up to 2 hours.
• Run small knife between panna cotta and custard cups to loosen. Invert onto plates. Using rubber spatula, scrape any caramel remaining on bottom of cups over panna cotta. Spoon sweetened strawberries alongside and serve.

Steps:

• In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
• Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
• To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.

Steps:

• Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
• Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
• Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
• Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
• Spoon some stewed strawberries over each ramekin to serve.

Steps:

• Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
• Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
• Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.

Steps:

• For the panna cotta: Soften gelatin in cold water until it is the consistency of plastic wrap (approximately 5 minutes). Combine cream and sugar, and bring to scald. Remove from the heat; add softened gelatin, which has been squeezed dry of all excess water. Add buttermilk. Pass through a fine mesh strainer. Divide among ramekins. Refrigerate until set (approximately 4 hours).
• For the strawberries: Combine strawberries and sugar and macerate for approximately 1/2 hour. Afterward, strain the strawberries, reserving the juice and macerated berries separately.
• Serve panna cotta topped with strawberry liquid spooned on top and with macerated strawberries.

Steps:

• Place the buttermilk in a bowl and sprinkle the gelatin evenly on top without stirring. Let stand for 10 minutes, undisturbed.
• Place the cream in a small, heavy-bottomed saucepan and add the sugar, vanilla bean and reserved seeds, and salt. Place over medium heat and bring to a boil for about 1 minute, stirring to dissolve the sugar. Remove from the heat, discard the vanilla bean, and pour the cream mixture into the buttermilk mixture, stirring to dissolve the gelatin.
• Pour the panna cotta into six 4-ounce ramekins. Cover with plastic and refrigerate for at least 4 hours or overnight, until the panna cotta sets.
• When ready to serve, dip the bottom of each ramekin in hot water (taking care not to reach the rims) for about 5 seconds to loosen the panna cotta. Run a knife around the inside edge and invert each panna cotta onto a serving plate. Spoon the Balsamic Strawberries and their syrup over the panna cotta and serve.
• Balsamic Strawberries
• Place the strawberries in a bowl and sprinkle the sugar and vinegar on top, tossing to mix. Let stand for about 10 minutes, until the berries start to release their juices and the sugar is no longer grainy. Serve immediately or refrigerate in an airtight container until ready to serve.

Steps:

• Place six 3/4-cup custard cups on small baking sheet.
• Combine 1/3 cup sugar and 2 tablespoons water in heavy small saucepan.
• Stir over medium-low heat until sugar dissolves.
• Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
• Immediately pour caramel into custard cups, dividing equally; tilt cups to cover bottoms evenly (caramel layer will be thin).
• Cool until caramel is set.
• Pour 1/4 cup whipping cream into small bowl; sprinkle gelatin over.
• Let stand until gelatin softens, about 10 minutes.
• Combine remaining 6 tablespoons sugar and remaining 1 3/4 cups cream in heavy medium saucepan.
• Scrape in seeds from vanilla bean; add bean.
• Bring just to simmer.
• Remove from heat.
• Add gelatin mixture and whisk until gelatin dissolves.
• Strain mixture into 4-cup glass measuring cup.
• Whisk in buttermilk.
• Divide mixture among caramel-lined custard cups.
• Refrigerate panna cotta uncovered overnight.
• (Can be made 2 days ahead. Cover; keep chilled.) Toss strawberries and brown sugar in large bowl.
• Let stand until juices form, about 30 minutes and up to 2 hours.
• Run small knife between panna cotta and custard cups to loosen.
• Invert onto plates.
• Using rubber spatula, scrape any caramel remaining on bottom of cups over panna cotta.
• Spoon sweetened strawberries alongside and serve.

Steps:

• In a small saucepan, combine the cream, sugar, and vanilla.
• Heat until warm (about 140 degrees F) or until vanilla has had enough time to steep and sugar is dissolved.
• While cream is heating, dissolve the gelatin in about 1/4 cup of room temperature water, in a medium bowl.
• Once cream has heated sufficiently, pour the mixture over the gelatin in the bowl and stir until fully dissolved.
• Stir in the buttermilk slowly, until just combined.
• Divide into 8 ramekins, and chill for 2 hours, or until set.