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Recipe: Buttermilk Panna Cotta With Lemon Jelly
Similar Categories: Buttermilk, Panna, Cotta, Lemon, Jelly
Yield: 6 servings
For panna cotta:
2 cups buttermilk
1 1/2 teaspoons powdered unflavored gelatin
2/3 cup heavy cream
1/2 cup sugar
For jelly:
1/2 cup fresh lemon juice
1/2 packet powdered unflavored gelatin
1/4 cup sugar
Make panna cotta:
Pour 1 cup of buttermilk into the top of a double boiler (not over heat).
Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes.
Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a
boil. Add cream mixture to the gelatin mixture; place over simmering water;
whisk
until the gelatin dissolves, about 5 minutes. Stir in the remaining cup of
buttermilk. Pass the mixture through a cheesecloth-lined strainer. Divide
among
six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate
until set, about 4 hours.
Make jelly:
Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the gelatin over
the lemon juice and let stand to soften, about 5 minutes.
In a small pan bring the sugar and 1 cup of water to a boil over high heat.
Pour the syrup over the gelatin mixture, whisk to dissolve. Add the
remaining
1/4 cup of lemon juice. Allow the mixture to return to room temperature.
Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon
jelly on top of each ramekin. Refrigerate until set, about 30 minutes. The
panna cotta ramekins can be prepared up to 24 hours in advance, covered and
refrigerated. Serve chilled and garnish with lemon sorbet and crispy
cookies.
For panna cotta:
2 cups buttermilk
1 1/2 teaspoons powdered unflavored gelatin
2/3 cup heavy cream
1/2 cup sugar
For jelly:
1/2 cup fresh lemon juice
1/2 packet powdered unflavored gelatin
1/4 cup sugar
Make panna cotta:
Pour 1 cup of buttermilk into the top of a double boiler (not over heat).
Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes.
Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a
boil. Add cream mixture to the gelatin mixture; place over simmering water;
whisk
until the gelatin dissolves, about 5 minutes. Stir in the remaining cup of
buttermilk. Pass the mixture through a cheesecloth-lined strainer. Divide
among
six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate
until set, about 4 hours.
Make jelly:
Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the gelatin over
the lemon juice and let stand to soften, about 5 minutes.
In a small pan bring the sugar and 1 cup of water to a boil over high heat.
Pour the syrup over the gelatin mixture, whisk to dissolve. Add the
remaining
1/4 cup of lemon juice. Allow the mixture to return to room temperature.
Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon
jelly on top of each ramekin. Refrigerate until set, about 30 minutes. The
panna cotta ramekins can be prepared up to 24 hours in advance, covered and
refrigerated. Serve chilled and garnish with lemon sorbet and crispy
cookies.
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