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PANNA COTTA - Buttermilk Panna Cotta
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Buttermilk Panna Cotta Recipe courtesy of Damaris Phillips Ingredients | |
| 1 cup | heavy cream |
| 1/2 cup | sugar |
| 1 | vanilla bean, split and seeds scraped |
| 1 tablespoon | honey powder,, (see Cook's Note) |
| 1 1/2 teaspoons | powdered gelatin |
| 2 cups | whole milk buttermilk |
| 4 tablespoons | buckwheat honey, plus more for drizzling |
| 1/4 cup | salted roasted pistachios, chopped |
Directions
Combine the cream, sugar, scraped vanilla beans, vanilla pod and honey powder in a saucepan over medium heat. Bring to a simmer, stirring constantly, until all the sugar dissolves. Sprinkle the gelatin over 2 tablespoons cool water in a bowl. In a heatproof container with a spout, combine the gelatin mixture with the heated cream, allowing it to dissolve. Whisk in the buttermilk.
Add 1 tablespoon of buckwheat honey to the bottom of each of four 8-ounce parfait glasses. Divide the panna cotta evenly among the glasses, about 6 ounces in each. Refrigerate until firm, about 3 hours. Drizzle with more honey and sprinkle with the pistachios.
Read more at: http://www.foodnetwork.com/recipes/damaris-phillips/buttermilk-panna-cotta.print.html?oc=linkback
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