This classic Italian dessert is made perfectly with Kalona SuperNatural™ ingredients. A delightful after dinner treat that’s sure to be a hit with the whole family!
Buttermilk and Vanilla Panna Cotta Ingredients
- 1 1/3 cups of Kalona SuperNatural™ Buttermilk
- 3 cups Kalona SuperNatural™ Whipping Cream
- 2 ¾ teaspoons powdered gelatin
- 1 vanilla bean, slit lengthwise with paring knife (or substitute 2 teaspoons extract)
- 6 tablespoons granulated sugar
- Pinch of kosher salt
Directions
- Take 1/3 cup of Kalona SuperNatural™ Buttermilk and sprinkle gelatin evenly over surface, stirring gently if needed, to combine. Let stand 10 minutes to hydrate gelatin.
- Meanwhile make an ice bath by placing about 4 cups of ice with 4 cups of water into a large bowl, set aside.
- Place remaining buttermilk and heavy cream in a medium saucepan. With paring knife, scrape vanilla seeds from pod into cream. Place pod in cream along with sugar and salt. Bring to a simmer for 5 minutes.
- Remove mixture from heat and add hydrated gelatin. Stir constantly until gelatin has dissolved. Transfer mixture to a medium bowl and set bowl over ice water bath.
- Stir frequently until thickened to consistency of eggnog and mixture registers 50 degrees on instant-read thermometer, about 10 – 15 minutes. Remove vanilla pod and discard.
- Place 8 ramekins on baking sheet; pour mixture evenly among each of the ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours.
- Un-mold panna cotta from ramekins by placing ramekin in a bowl of hot water for about 30 seconds, being careful not to let custard get wet. Run a knife around edge of custard then tip custard onto dessert plate. Serve immediately. Serves 8, 6 ounce desserts.
Buttermilk and Vanilla Panna Cotta
Description
This classic Italian dessert is made perfectly with Kalona SuperNatural™ ingredients. A delightful after dinner treat that’s sure to be a hit with the whole family!
Ingredients
Scale
- 1 1/3 cups of Kalona SuperNatural™ Buttermilk
- 3 cups Kalona SuperNatural™ Whipping Cream
- 2 ¾ teaspoons powdered gelatin
- 1 vanilla bean, slit lengthwise with paring knife (or substitute 2 teaspoons extract)
- 6 tablespoons granulated sugar
- Pinch of kosher salt
Instructions
- Take 1/3 cup of Kalona SuperNatural™ Buttermilk and sprinkle gelatin evenly over surface, stirring gently if needed, to combine. Let stand 10 minutes to hydrate gelatin.
- Meanwhile make an ice bath by placing about 4 cups of ice with 4 cups of water into a large bowl, set aside.
- Place remaining buttermilk and heavy cream in a medium saucepan. With paring knife, scrape vanilla seeds from pod into cream. Place pod in cream along with sugar and salt. Bring to a simmer for 5 minutes.
- Remove mixture from heat and add hydrated gelatin. Stir constantly until gelatin has dissolved. Transfer mixture to a medium bowl and set bowl over ice water bath.
- Stir frequently until thickened to consistency of eggnog and mixture registers 50 degrees on instant-read thermometer, about 10 – 15 minutes. Remove vanilla pod and discard.
- Place 8 ramekins on baking sheet; pour mixture evenly among each of the ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours.
- Un-mold panna cotta from ramekins by placing ramekin in a bowl of hot water for about 30 seconds, being careful not to let custard get wet. Run a knife around edge of custard then tip custard onto dessert plate. Serve immediately. Serves 8, 6 ounce desserts.
- Category: Dessert
- Cuisine: Italian