Buttermilk Panna Cotta Recipe
Raspberry coulis, graham cookie crumble, fresh blueberries
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Ingredients
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For the Buttermilk Panna Cotta
For the Raspberry Coulis
For the Graham Cookie Crumble
For Garnish
Method
Preparing the Panna Cotta
- 1
Bloom the Gelatin
In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water and let it bloom for about 5 minutes.
- 2
Heat the Cream
In a saucepan, combine heavy cream and sugar. Heat over medium heat until the mixture is just simmering, stirring occasionally.
- 3
Combine and Cool
Remove from heat and stir in the bloomed gelatin and vanilla extract until fully dissolved. Allow to cool slightly, then stir in the buttermilk.
- 4
Set the Panna Cotta
Pour the mixture into serving cups and refrigerate for at least 4 hours or until set.
Preparing the Raspberry Coulis
- 5
Cook the Raspberries
In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Strain through a sieve if desired.
Preparing the Graham Cookie Crumble
- 6
Combine Ingredients
In a bowl, mix together graham cracker crumbs, melted butter, and brown sugar until well combined.
- 7
Bake the Crumble
Spread mixture on a baking sheet and bake at 350°F (175°C) for 10-12 minutes or until golden brown. Allow to cool.
Assembling the Dish
- 8
Serve the Panna Cotta
Once the panna cotta has set, remove from the refrigerator. Top each serving with raspberry coulis, a sprinkle of graham cookie crumble, and fresh blueberries before serving.
