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Buttermilk Panna Cotta with Raspberry Coulis » Simple and Healthy Recipe! ✅

Panna cotta, when good, is a simple and spectacular dessert. It’s also stupidly versatile: you can flavor it with anything. Tea, fruit, spices…pretty much anything you can dip in milk or puree and fold into the base. It can be instantly seasonal and is delicious year-round. This recipe is for a simple vanilla base that you can go crazy with, as well as a basic coulis recipe that would work for most fruits. -Chiara Gu

ingredients
  • pannacotta
  • 2 cups Bulgarian-style buttermilk

  • 1 cup heavy cream

  • 1/4 ounce unflavored gelatin (1 standard package)

  • 2/3 cup icing or superfine sugar

  • 2 teaspoons lemon zest, finely grated

  • 2 teaspoons vanilla extract

  • raspberry coulis
  • 1 pint fresh raspberries, cleaned

  • 1/2 cup of water

  • 1/2 cup superfine sugar

  • 2 teaspoons lemon zest, finely grated

  • 1 teaspoon champagne vinegar

Indications
  1. pannacotta
  2. In a small bowl, pour 1/2 cup cream. Sprinkle about 2/3 of the gelatin bag over the cream and mix to combine. Let it sit for 5-10 minutes. (NOTE: I prefer a smoother texture and therefore do not use all of the gelatin. If you prefer a firmer texture and/or are concerned about the setting of your cream, use all of the gelatin)

  3. In a medium heavy-bottomed saucepan, combine remaining cream, buttermilk, sugar, zest, and vanilla. Simmer over low heat until steam rises and sugar dissolves completely, about 15 minutes. Your temperature should be around 180°F/82°C.

  4. Add the gelatin mixture to the hot cream (you should see it start to thicken) and whisk to combine, breaking up any lumps. Hold at 180°F/82°C for about 5 minutes, but DO NOT BOIL.

  5. Remove the hot cream from the heat and filter through a fine mesh strainer into 6 lightly greased ramekins. Chill for 4 hours or until hardened. (NOTE: it is VERY IMPORTANT to strain it. Even the smallest lump will affect the silky texture you are looking for here)

  6. You can serve them in molds or flans. For unmolding, I’ve found that dropping the molds for 30 seconds into a hot water bath about halfway up the sides of the container allows for perfect shapes and no sticking.

  1. raspberry coulis
  2. In a small saucepan, add the raspberries, water, and sugar. Bring to a boil and simmer for 10 minutes.

  3. Transfer the hot berries and their syrup to a blender. Add remaining ingredients and blend over high heat until pureed.

  4. Strain through a fine mesh strainer and serve over the flan panna cotta.

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