BUTTERMILK PANNA COTTA
Provided by Claire Robinson
Categories dessert
Time 4h5m
Yield s: 8 servings
Number Of Ingredients 6
Steps:
- Sprinkle the gelatin over 2 tablespoons of water in a small bowl and let stand for 5 minutes.
- Meanwhile, in a medium saucepan over medium-low heat, combine the half-and-half, sugar, vanilla pods, vanilla seeds and pinch of salt. Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk. Reduce the heat and add the gelatin and buttermilk. Strain through a fine sieve, removing the vanilla pods and any milk solids.
- Pour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes. Transfer to fridge and chill for 3 hours. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.
- BYOC: Top with your favorite fresh berries when in season. If you have the time, try and make a creamy caramel sauce by using sugar, water and half-and-half. Be creative and swipe the plate in a creative pattern. Let your inner artist come out.
BUTTERMILK PANNA COTTA WITH CHERRY COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 5h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the panna cotta: Fill a liquid measuring cup or small bowl with 1/2 cup cold water; sprinkle the gelatin on top and let stand 5 minutes.
- Heat the sugar and half-and-half in a small saucepan over medium heat, whisking to dissolve the sugar. Remove from the heat and whisk in the gelatin mixture until dissolved. Stir in the buttermilk and vanilla and almond extracts. Pour through a fine-mesh sieve into a large liquid measuring cup or bowl. Let cool to room temperature, then divide among 6 glasses or small bowls. Refrigerate until firm, at least 4 hours.
- Make the compote: Combine the cherries and sugar in a large saucepan; let sit at room temperature until juicy, about 4 hours.
- Add the ginger and star anise to the cherry mixture and bring to a boil over medium-high heat. Cook, stirring occasionally and skimming any foam from the top, until thick and syrupy, about 30 minutes. Stir in the lemon juice and vanilla extract and cook 2 to 3 more minutes; remove from the heat and let cool completely. (Refrigerate any leftover compote in an airtight container for up to 1 month.) Spoon on top of the panna cotta and sprinkle with almonds.
VANILLA PANNA COTTA
Provided by Michael Symon : Food Network
Categories dessert
Time 6h35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
- Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
- Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.
VANILLA BUTTERMILK PANNA COTTA
This recipe can be prepared in a few minutes, not counting chilling time. It has the refreshing tang of buttermilk and uses condensed milk instead of sugar. Serve with your favorite fruit or fruit sauce. You might even try chocolate or caramel ice cream sauce.
Provided by StickyToffee
Categories Gelatin
Time 6m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle gelatine over cold water in small bowl or measuring cup until softened.
- Heat on stovetop or in microwave until it dissolves.
- Mix with remaining ingredients.
- Pour into eight dessert bowls.
- Chill until firm.
Nutrition Facts : Calories 215.6, Fat 5.4, SaturatedFat 3.4, Cholesterol 21.8, Sodium 195.4, Carbohydrate 32.9, Sugar 32.9, Protein 9.5
BUTTERMILK PANNA COTTA
Steps:
- Combine the cream, sugar, scraped vanilla beans, vanilla pod and honey powder in a saucepan over medium heat. Bring to a simmer, stirring constantly, until all the sugar dissolves. Sprinkle the gelatin over 2 tablespoons cool water in a bowl. In a heatproof container with a spout, combine the gelatin mixture with the heated cream, allowing it to dissolve. Whisk in the buttermilk.
- Add 1 tablespoon of buckwheat honey to the bottom of each of four 8-ounce parfait glasses. Divide the panna cotta evenly among the glasses, about 6 ounces in each. Refrigerate until firm, about 3 hours. Drizzle with more honey and sprinkle with the pistachios.
BUTTERMILK PANNA COTTA
Make and share this Buttermilk Panna Cotta recipe from Food.com.
Provided by katew
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place 3/4 cup of cream in a bowl.
- Sprinkle over powdered gelatine, stir to combine.
- Set aside for 5 minutes till absorbed.
- Heat remaining cream, buttermilk, icing sugar and vanilla over medium heat.
- Stir till sugar dissolves then add gelatine cream.
- Stir till dissolved, strain and pour into lightly greased 7 cup mould or Bundt tin.
- Refrigerate till set.
- Dip mould into boiling water for 30 seconds before turning out onto a plate to serve.
Nutrition Facts : Calories 501.1, Fat 41.1, SaturatedFat 25.7, Cholesterol 148.6, Sodium 179.9, Carbohydrate 24.8, Sugar 20.9, Protein 9.9
CHEF JOHN'S BUTTERMILK PANNA COTTA
This is so perfect in the summer, and not just because it's easy and refreshing. All that amazing seasonal fruit gives you the perfect reason...excuse...to make these easy treats. If you start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 5h10m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 315 calories, Carbohydrate 15.6 g, Cholesterol 102.5 mg, Fat 27.7 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 17.2 g, Sodium 71.3 mg, Sugar 13.4 g
BUTTERMILK PANNA COTTA
Make and share this Buttermilk Panna Cotta recipe from Food.com.
Provided by DoveChocolatierinKY
Categories Dessert
Time 10m
Yield 8 ramekins, 8 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle the gelatin over 2 TBS of water in a small bowl and let stand for 5 minutes.
- Meanwhile, in a medium saucepan over medium-low heat, combine half and half, sugar, vanilla pods, vanilla seeds and pinch of salt.
- Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk.
- Reduce the heat and add the gelatin and buttermilk.
- Strain through a fine sieve, removing the vanilla pods and any milk solids.
- Pour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes.
- Transfer to fridge and chill for 3 hours.
- To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.
Nutrition Facts : Calories 139.3, Fat 4, SaturatedFat 2.5, Cholesterol 13.6, Sodium 96.8, Carbohydrate 23, Sugar 21.7, Protein 3.7
BUTTERMILK PANNA COTTA
The Buttermilk in this Panna Cotta recipe gives a wonderful tang to a normally dull sweet-milk taste. This is just slightly sweet, and wonderfully easy to make. Use my strawberry-pomegranate coulis, or even just whipped cream on top to serve.
Provided by quotPink Eyedquot J
Categories Gelatin
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 184.5, Fat 14.2, SaturatedFat 8.9, Cholesterol 53.1, Sodium 72.2, Carbohydrate 11.5, Sugar 10.5, Protein 3.3
BUTTERMILK PANNA COTTA
Provided by Sara Foster
Categories Milk/Cream Berry Dessert Low Cal High Fiber Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6
Number Of Ingredients 9
Steps:
- our 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.
- Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- Using small sharp knife, cut around panna cotta in each ramekin. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.
BUTTERMILK PANNA COTTA WITH BERRIES AND VANILLA SABAYON
Categories Liqueur Milk/Cream Mixer Egg Dessert Blackberry Blueberry Raspberry Strawberry Chill Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Make panna cotta
- In small bowl, sprinkle gelatin over 3 tablespoons water. Let stand until gelatin softens, about 1 minute.
- In heavy, medium saucepan over moderate heat, whisk together cream and sugar. Scrape in seeds from vanilla bean; add bean. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in gelatin and buttermilk. Strain through fine-mesh sieve into medium, nonreactive bowl, discarding vanilla bean. Cover surface with plastic wrap and let rest at room temperature 15 minutes.
- Divide mixture among ramekins and refrigerate until set, at least 8 hours or overnight.
- Make sabayon
- In medium bowl, using electric mixer or whisk, beat cream until stiff peaks form.
- In large nonreactive metal bowl, using electric mixer or whisk, whisk together egg yolks and sugar until light and pale yellow, about 1 minute. Set bowl over saucepan of barely simmering water and whisk in wine. Cook, whisking constantly and being careful not to let mixture steam, until mixture thickens and instant-read thermometer inserted into center registers 140°F, about 5 minutes.
- Remove bowl from saucepan and continue to whisk until mixture cools, 2 to 3 minutes. Fold in orange liqueur, then gently fold in whipped cream.
- To assemble and serve
- Using thin sharp knife, cut around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. Repeat to unmold remaining panna cottas.
- Arrange berries atop and around each panna cotta and spoon sabayon over berries. If desired, use kitchen blowtorch to lightly brown sabayon and serve immediately.
VANILLA PANNA COTTA
This is a special Italian dessert that literally means "cooked milk." I heard the name somewhere and looked it up. All that was left to happen was for my curiosity to induce me to make it myself--which didn't take long! It is best served with berries, or a light fruit/liqour sauce. Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.
Provided by Lieutenant Ducky
Categories Gelatin
Time 6h30m
Yield 9 muffin cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- *Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.
- In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
- In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean.
- *If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod.
- Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
- Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups.
- *NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.
- *To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (or muffin cups) (shake gently to release).
Nutrition Facts : Calories 633.4, Fat 56.1, SaturatedFat 35, Cholesterol 208.1, Sodium 73.8, Carbohydrate 30.6, Sugar 25.1, Protein 5
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VANILLA BUTTERMILK PANNA COTTA WITH POACHED ... - GOOD …
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- HEAT CREAM, sugar and half the vanilla bean and seeds in a saucepan, stirring until sugar is dissolved and mixture reaches scalding point. Turn off heat and allow vanilla to infuse for an hour.
- SOAK GELATINE IN COLD WATER for 2 minutes. Gently reheat the vanilla cream and stir in squeezed gelatine until dissolved. Remove from heat. Stir in buttermilk and strain mixture into a bowl.
- COOL THE BUTTERMILK mixture in the refrigerator, whisking every 20 to 30 minutes for about 2 hours, or until mixture is beginning to set. It will start to set around the edges of the bowl first, and the whisking is important to prevent lumps forming. The result will be a smooth, light product.
- WHIP THE EXTRA 2 tbsp cream until soft peaks form. Gently fold into the buttermilk mixture. It is important that the buttermilk mixture is slightly set at this stage so it holds the cream; the components must have similar consistencies.
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Servings 6Category Desserts
- Sprinkle gelatin over 3 tablespoons cold water in a small bowl; let stand 5 minutes to dissolve, stirring once.
- Meanwhile, combine heavy cream, sugar, vanilla, and salt in a small saucepan over medium, and cook, whisking often, until sugar dissolves and mixture is hot, 4 to 5 minutes (do not boil). Remove from heat.
- Whisk gelatin mixture into cream mixture until fully dissolved. Pour mixture through a fine wire-mesh strainer into a large measuring cup with a spout; discard solids. Stir in buttermilk. Pour mixture evenly into 6 (6-ounce) ramekins or straight-sided glasses (about 1/2 cup each).
- Chill, uncovered, until set, at least 8 hours or up to 2 days. Serve in ramekins, or invert onto serving plates. (To invert, run an offset spatula around edges of panna cotta. Dip bottom half of ramekin in hot water for 10 seconds. Invert panna cotta onto serving plate.) Serve with blood orange segments.
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