Buttermilk Panna Cotta With Vanilla Bean

buttermilk-panna-cotta Recipe
Yunhee Kim
Prep: 40 minutes; Chill: 3 hours or overnight.

Yield:

Makes 8 serving (serving size: 4 ounces)

Nutritional 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

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

Preparation

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.

Note:

Matt Lewis,

Baked in New York, NY,

December 2008
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