One tomato, two tomato
In December I had the opportunity to host a lovely dinner party as well as cook a birthday celebration dinner for my mother. For both dinners I wanted a jewel of a dessert that was small, yet luscious and satisfying. Panna cotta was my choice for both settings, but I changed up the fruit component and presentation. I had never made panna cotta before, but I’ve eaten it plenty. I never realized how easy it was to make at home. The quality of the ingredients in this dish are extremely important, so try to use fresh local or organic milk and buttermilk (homemade if you can-great link here at Punk Domestics) as it totally impacts the flavor in this simple dessert.
Buttermilk Vanilla Panna Cotta
1/7/12
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Vanilla Panna Cotta Recipe
By Tammy Kimbler
Ingredients:
2 tsp powdered gelatin
2 cups buttermilk
2 cups heavy cream
1/2 cup sugar
1/4 cup rum (optional)
2 vanilla beans, split
2” strip lemon peel
Instructions:
Sprinkle gelatin over 2 tablespoons of the cream. Let soften for 5 minutes. Meanwhile combine the buttermilk, cream, sugar, optional run, vanilla beans and lemon peel in a sauce pan. Heat until the sugar is dissolved. Add the gelatin and stir until dissolved. Strain the mixture through a fine sieve and set aside. Choose vessels that will hold about 4-6 ounces. Ramekins, juice glasses and jelly jars all work great. Cooked fruit, jam, jelly or syrup (maple, honey, fruit syrup) can be placed on the bottom of the cup before you pour in the panna cotta. Add a tablespoon in to the bottom of the ramekin. Gently spoon in the panna cotta liquid. If you want to use fresh fruit, add the panna cotta to the ramekin and top with fruit when chilled. Chill the panna cotta for at least 8 hours or over night. Serves 6-8.
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