Buttermilk Panna Cotta Recipe
local sour cherries, candied marcona almonds
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Ingredients
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Panna Cotta
Method
Preparation
- 1
Bloom the Gelatin
In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes until it swells and becomes spongy.
- 2
Heat the Cream
In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
- 3
Combine Gelatin and Cream
Remove the saucepan from heat. Stir in the bloomed gelatin until completely dissolved. Add the vanilla extract and mix well.
- 4
Add Buttermilk
Allow the mixture to cool slightly, then gently whisk in the buttermilk until smooth.
- 5
Pour into Molds
Pour the mixture into individual serving cups or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- 6
Serve with Toppings
To serve, run a knife around the edge of the panna cotta to loosen it. Invert onto a plate or serve directly in the cups. Top with local sour cherries and candied Marcona almonds.
