July 3, 2021

Buttermilk Panna Cotta with Strawberry Coulis and Fresh Berries

This is the third post on my blog featuring panna cotta but I think it might be the best tasting one yet.  My friend Maria recently hosted a pre-4th of July bbq at her house and I volunteered to bring the dessert.  Knowing that the main lunch was going to be heavy on proteins, think steak and sausages, I wanted to end the meal with something that was delicious, light and refreshing.    Cue this Buttermilk Panna Cotta with Strawberry Coulis and Fresh Berries.
The recipe comes from Cook's Illustrated and couldn't be simpler to make with heavy cream, buttermilk and unflavored gelatin.  My favorite way to serve panna cotta is in mini Weck jars, a dessert presentation I first learned from Ad Hoc restaurant.   Sometimes panna cotta can have a rubber-y texture if there's too much gelatin used, but you won't have that issue with this version.  The cooked cream is silky smooth with just the right amount of firmness.   Delicioso!

The recommended way to finish off the dessert is to drizzle the top with honey before topping with fresh berries.   Since I had an abundance of San Joaquin Valley strawberries from my hometown on hand I decided to make a coulis instead.   The strawberry sauce tasted absolutely delicious with the panna cotta and berries.   I'm planning to bring the mini panna cotta to a 4th of July outdoor concert and picnic.  

Buttermilk Panna Cotta

1/2 cup (3 1/2 oz) sugar
2 teaspoons unflavored gelatin
pinch of table salt
2 cups heavy cream
1 vanilla bean (instead I used 1 teaspoon vanilla paste)
2 cups buttermilk
fresh berries, to top 

Whisk sugar, gelatin, and salt in small saucepan until very well combined. Whisk in cream and let sit for 5 minutes. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Add bean and seeds to cream mixture. Cook over medium heat, stirring occasionally, until mixture registers 150 to 160 degrees, about 5 minutes. Remove from heat and let mixture cool to 105 to 110 degrees, about 15 minutes. Strain cream mixture through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Gently whisk in buttermilk.
Set eight 5-ounce ramekins on rimmed baking sheet. [I used Weck Mini Mold 760 glass jars.] Divide buttermilk mixture evenly among ramekins. Invert second rimmed baking sheet on top of ramekins and carefully transfer to refrigerator. Chill for at least 6 hours or up to 3 days (if chilling for more than 6 hours, cover each ramekin with plastic wrap).
Working with 1 panna cotta at a time, insert paring knife between panna cotta and side of ramekin. Gently run knife around edge of ramekin to loosen panna cotta. Cover ramekin with serving plate and invert panna cotta onto plate. (You may need to gently jiggle ramekin.) Drizzle each panna cotta with strawberry coulis, then top with 3 to 5 berries and serve.
Strawberry Coulis
12 oz fresh strawberries, hulled and sliced
5-7 tablespoons sugar
2 teaspoons lemon juice
pinch of table salt
In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.
Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.

1 comment:

  1. As you blend your marinade, add Chinese garlic new minced garlic to develop the flavor.


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