22 November, 2015
Buttermilk panna cotta
Have you ever had a wonderful panna cotta? Well this one is even better. The buttermilk (despite being so healthy and good for you) makes the panna cotta lighter and I don’t know how to explain it … just better!
And (as usually here), it’s so simple to make!
Ingredients
For the panna cotta
- 12 sheets gelatin
- 400ml heavy cream
- 10 tbsp sugar
- 1/2 pod vanilla, split lengthwise
- 400ml cup buttermilk
For the raspberry sauce
- 1 cup raspberries (I use frozen)
- 3-4 tbsp sugar
Instructions
- Put the gelatin sheets in water to soften.
- Pour the cream and sugar into a saucepan. Scrape seeds from vanilla pod into the pan.
- Heat the cream over small heat until the sugar dissolves.
- Take the water out of the gelatin, then add the gelatin into cream.
- Stir well until the gelatin dissolves.
- Stir in the buttermilk
- Pour into ramekins, cover with plastic foil and place in the fridge for 3 hours.
- Before serving place the raspberries and sugar in a saucepan and bring to boil.
- Place the ramekins in a pan filled out with hot water for around 1 minute, it should melt the panna cotta just enough to allow you to take it out of the ramekin onto a plate.
- Place a spoonful of raspberry sauce on each panna cotta. And it's ready to serve!
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