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Eggnog Panna Cotta

Buttermilk and Vanilla Panna Cotta


  • Author: Chef Bret Bannon

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

Instructions

  1. 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.
  2. Meanwhile make an ice bath by placing about 4 cups of ice with 4 cups of water into a large bowl, set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Keywords: vanilla panna cotta