Buttermilk panna cotta

Buttermilk panna cotta

By
From
The Desserts of New York
Photographer
Alicia Taylor

In spite of all the pre-trip research, some of my most memorable dessert experiences were unplanned. Take Four & Twenty Blackbirds, where I’d tried every exquisite flavour on my list when the owners slipped me an unassuming slice of buttermilk chess pie. It became an all-time favourite.

Or Vinegar Hill House in Brooklyn’s Vinegar Hill (New York neighbourhoods have the best names), after a cancelled reservation elsewhere led us to the rustic, produce-driven restaurant and a simple but sensational dessert: silky buttermilk custard with apple and buckwheat.

Buttermilk is far from exotic and is used in everything from pancakes to cakes, but it was an adventure in New York that made me appreciate and celebrate this everyday ingredient. Served in bowls, this just-set panna cotta is so easy and seriously luscious. Paired with seasonal fruit, such as poached nectarine, sliced mango or pomegranate seeds, it’s also just the thing for a supper in Brooklyn, where simple, quality ingredients are often seen as stars.

Ingredients

Quantity Ingredient
180ml pouring cream
165g caster sugar
3 gold strength gelatine sheets
600ml buttermilk
fresh or poached seasonal fruit, to serve

Method

  1. Place the cream and sugar in a small saucepan over medium heat and bring almost to the boil, stirring to dissolve the sugar. Remove from the heat. Meanwhile, soften the gelatine in a bowl of cold water for 5 minutes. Drain and squeeze out any excess liquid. Add the gelatine to the cream mixture and whisk until melted and combined. Add the buttermilk and whisk until well combined, then divide among four 250 ml or six 150 ml serving bowls. Cover with plastic wrap and refrigerate overnight to set.
  2. Serve the panna cotta with your choice of fruit.
Tags:
Desserts
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