Saturday, June 19, 2010

Buttermilk Panna Cotta

The Altitude Adjustment Section
Buttermilk Panna Cotta sounds exotic but it’s really just a lightly gelled pudding. It's not to sweet, easy to make, and it's lovely on a warm summer's day with some fresh fruit.

2 tablespoons water
1 1/2 teaspoons unflavored gelatin
Nonstick vegetable oil spray
1 cup whipping cream
1 teaspoon finely grated lemon peel
1/2 cup sugar
2 cups buttermilk
2 teaspoons vanilla extract
Assorted berries (such as blackberries, blueberries, and raspberries)

Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.

Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours.

This can be made 2 days ahead. Cover and keep chilled. To serve, cut around panna cotta in each ramekin with small, sharp knife. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.