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Buttermilk Panna Cotta With Vanilla Bean

Yunhee Kim
Yield Makes 8 serving (serving size: 4 ounces)
Prep: 40 minutes; Chill: 3 hours or overnight.

Ingredients

  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1 vanilla bean
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 2 cups low-fat buttermilk

Nutrition Information

  • calories 179
  • fat 12 g
  • satfat 7 g
  • monofat 3 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 16 g
  • fiber 0.0 g
  • cholesterol 43 mg
  • iron 0.0 mg
  • sodium 78 mg
  • calcium 92 mg

How to Make It

  1. Place the heavy cream and sugar in a medium saucepan over medium-high heat. Cut the vanilla bean in half lengthwise, and scrape the seeds into the heavy cream. Add the cut vanilla bean to the cream. Bring the mixture to just a boil, and turn off heat. Cover pot, and let steep for 30 minutes.

  2. Sprinkle unflavored gelatin over 1/2 cup cold water in a small bowl. Let the gelatin bloom while the heavy cream mixture is steeping.

  3. Bring heavy cream mixture back to a simmer, and slowly whisk in melted gelatin mixture. Add buttermilk, and whisk until combined.

  4. Pour into individual glasses or bowls, and gently cover with plastic wrap. Chill for about 3 hours or overnight; serve.

Baked in New York, NY