Sweet Treats | Now We're Cookin'

Buttermilk panna cotta

This panna cotta tastes best the next day because the flavors develop more, but rest assured, you can eat it the same day, too. Been there, done that. Since you may make it ahead, this recipe is perfect for entertaining. Buttermilk adds tangs, which compliments the richness of the cream! Since we are using lean buttermilk in this recipe which curdles at 110 degrees Fahrenheit, we add it to the hot cream, gelatin and sugar mixture after it has cooled.

INGREDIENTS

Serves 6-8, makes about 3 cups panna cotta

• 3 tablespoons cold water
• 1 (.25oz) envelope unflavored gelatin
• 2 cups heavy cream
• 1/2 cup sugar
• Zest of 1/2 an orange
• Pinch of kosher salt
• 1/2 teaspoon vanilla
• 1 cup buttermilk
• Optional: 1 tablespoon orange juice or orange liqueur
• Optional: drizzle of extra virgin olive oil
• Optional: chocolate chip shortbreads, to garnish (refer to shortbread recipe)

DIRECTIONS

• In a small bowl, pour 3 tablespoons of cold water. 
• Sprinkle gelatin over water. Stir gently and let sit for 5 minutes until it thickens.
• Pour sugar and orange zest into a medium saucepan. 
• Rub the orange zest together with the sugar with your fingertips until it is aromatic and has an orange tint.
• Pour heavy cream and optional orange liqueur or orange juice into the pot and whisk it with the orange sugar. 
• Turn the stove to medium and stir occasionally. Do not let it boil. It should be about 115F.
• Remove from heat once it starts to simmer, about three minutes in. 
• Add a pinch of salt, vanilla and bloomed gelatin.
• Set aside for a minute until it cools to about 105F. 
• Stir in the buttermilk.
• Pour into 6-8 ramekins (depending on ramekin size) or other desired serving vessels and let cool to room temperature. 
• Cover with plastic and refrigerate for at least 4 hours until set, or for up to 5 days in the fridge.
• Serve with optional drizzle of olive oil and crumbled shortbreads.