Saturday, May 19, 2012

Buttermilk Panna Cotta

Another way to use up the raspberry sauce is to top it on panna cotta. Adding a few fresh raspberries adds some depth. You can also make it simpler, by adding fresh fruit, such as peaches.

For the panna cotta, I used the Buttermilk Panna Cotta with Tropical Fruit recipe from Epicurious. Note what I did differently after the jump.

Buttermilk Panna Cotta
Makes 6 servings

2 tablespoons water
2 teaspoons unflavored gelatin

1 cup whipping cream

7 6 tablespoons sugar

2 cups reduced fat buttermilk (2%)

3/4 teaspoon vanilla extract

raspberries and raspberry sauce or peaches
2 cups 1/2-inch cubes peeled assorted tropical fruits (such as mango, papaya, and kiwi)

1) Pour 2 tablespoons water into small custard cup; sprinkle unflavored gelatin over. 

2) Let stand until gelatin softens, approximately 10 minutes.

3) Combine whipping cream and sugar in heavy medium saucepan. 

4) Stir over medium heat until sugar dissolves and mixture is hot but not boiling. 

5) Remove from heat.

6) Add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. 

7) Cool mixture to room temperature, about 45 10 minutes.

8) Stir buttermik and vanilla extract into cream mixture. 

9) Pour mixture through fine strainer into 4-cup measuring cup. 

10) Divide mixture among six 3/4-cup custard cups or ramekins. 

11) Refrigerate until panna cotta is set, at least 6 hours and up to 1 day.

Run thin sharp knife around sides of each panna cotta to loosen. One at a time, place bottom of each custard cup in 1 inch of hot water 30 to 45 seconds; immediately invert custard cup onto plate. Using both hands, firmly grasp custard cup and plate together, shaking gently and allowing panna cotta to settle onto plate. 

12) Spoon fruit mixture around each panna cotta and serve.

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