Lemon Buttermilk Panna Cotta
Panna cotta is a molded Italian dessert of sweetened cream thickened with gelatin. We made this recipe with half cream, half buttermilk and lemon zest to give it that tangy richness that makes this dessert a light and tasty treat.
Prep
Prepare the Ramekins
Place the ramekins or cups on a flat baking sheet and set aside.
- Ramekins4
Combine the Following Ingredients
Stir well.
- Heavy Cream1 cup
- Granulated Sugar½ cup
- Kosher Salt1 pinch
- Lemon Zest1 tsp.
Cooking Steps
1. Warm up the Cream
Set the temperature to 215°F/ 100°C (low) and plae the sauce pot over the burner. Add the ingreidnets and cook for 3 minutes while stirring occasionally.
2. Bloom the Gelatin
While the cream infuses, add the gelatin to a small bowl and mix with the cold water. Set aside.
- Gelatin Powder1 ¼ tsps.
- Water1 Tbsp.
3. Whisk in the Bloomed Gelatin
Turn the heat off and remove the cookware from the cooktop. Gently whisk in the gelatin until fully dissolved.
4. Add the Remaining Ingredients
Gently whisk to incorporate.
- Lemon Juice2 tsps.
- Buttermilk1 cup
5. Portion the Panna Cotta
Evenly distribute the cream mixture between the ramekins, approximately 1/2 cup or 125 grams each. Place the panna cotta in the fridge for at least 3 hours before serving.
- Portioned Panna Cotta½ cup
6. Serve as Desired
You can unmold the panna cotta or enjoy directly from the ramekin. Top with fresh fruit and whipped cream and enjoy! Serve this light dessert with our Buttermilk Roasted Chicken Thighs
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