Buttermilk Panna Cotta
From COVESIDE BED & BREAKFASTYield:
8An elegant Italian dessert that we serve with fruit at breakfast, panna cotta is light and delicious anytime. It’s also easy to make!
Ingredients
- 2 2/4 tsp. Gelatin
- 1/4 cup Cool Water
- 1 cup Heavy Cream
- 2 cups Buttermilk
- 1/2 cup Sugar
- 1 tsp. Pure Vanilla Extract
Directions
Soften gelatin in water. Combine cream and sugar in saucepan and heat just to a boil. Off heat, stir in softened gelatin until fully dissolved. Add buttermilk and vanilla. Divide among 8 molds (I use solo plastic cups because of the interesting ridges, but any small mold will do.) Refrigerate at least four hours.
To serve, briefly dip molds in hot water and invert on serving plate. You may have to rap them sharply to get them to unmold. If they remain in the mold, put them back in the hot water for another ten seconds or so.
Panna Cotta with blueberry sauce and raspberries
Serve with seasonal fresh fruit (such as berries, peaches, plums, etc) and/or fruit sauces. 8 servings.
Our Favorite Recipes
Coveside Fruit Crisp
During the season, Carolyn makes fruit crisp at least once a week for the breakfast “fruit course.” The recipe came from Tom’s mother, on an index card entitled “Apple dessert.” But in the spirit that every fruit dessert deserves to be served at breakfast, we serve it throughout the summer and fall, featuring a mix of whatever fruit is in season. Of course, it work...Read More