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Pannacotta

Buttermilk Panna Cotta

Ingredients

1/4 cup cold water
1 packet (1/2 oz) powdered unflavoured gelatin
2 cups buttermilk
2 cups whipping (35%) cream
1 cup granulated sugar
1 vanilla bean, split lengthwise and seeds scraped out

Directions

Makes 6 individual desserts

In a small bowl, combine cold water and gelatin; let bloom for 10 minutes.

Meanwhile, in a saucepan, combine buttermilk, cream, sugar and vanilla bean and seeds. Bring to a boil over high heat. Remove from heat and let stand for 5 minutes, allowing vanilla flavour to infuse the mixture.

Strain through a fine-mesh sieve into a bowl and discard vanilla. Stir in gelatin mixture.

Divide mixture among 6 lightly oiled 1/2-cup ramekins (or 6 4-ounce Rum Baba molds, as we use in the restaurant for a tall, commanding presence - see photo).

Refrigerate until set, about 4 hours. (Make ahead: Cover and refrigerate for up to 2 days.)

Turn out of ramekins, if desired, when serving. Serve with rhubarb compote or your favourite fresh fruit sauce.


Rhubarbpannacotta


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