Cooking Classics
The Technique
Buttermilk Panna Cotta With Blueberry Coulis
Panna Cotta is a cool & creamy dessert with Italian roots that offers an undeniable delicate rich flavor. Generally prepared with cream as the base, other items can be added to enhance the flavor. Panna Cotta is bound by gelatin which opens the door to many serving possibilities as it can be presented directly from the dish the mixture was poured into after it sets or removed from the molds for a lovely plated dessert option. Since the flavors tend to be relatively mild, they are often times accompanied with a fresh fruit sauce. Buttermilk Panna Cotta With Blueberry Coulis is the perfect sweet ending to indulge in during the summer months. It can be prepared up to two days ahead of time while the cold, creamy dessert offers an elevated lift to the classic puddings & parfaits typically served during this time of the year. Learn how to prepare a beautiful dessert ideal for a variety of casual & elevated gatherings.
Buttermilk Panna Cotta With Blueberry Coulis
makes 12 tasting servings
1 cup heavy whipping cream
1/4 cup sugar
1 cup whole buttermilk
1 tsp vanilla extract
3 Tbsp cold water
1 envelope unflavored gelatin
Blueberry Coulis
Garnish: Fresh blueberries
Combine the cream & the sugar in a 2-quart saucier & place over Medium-Low heat; warm the mixture, stirring occasionally, just until the sugar melts, about 2 to 3 minutes. Remove from the heat. Stir in the buttermilk & the vanilla. Set aside. Place the water in a small bowl & sprinkle the gelatin over the surface. Let stand 5 minutes or until softened. Stir the gelatin into the warm cream mixture until dissolved. Run a little through your fingers to be certain the mixture is smooth. If not, place the mixture over Low heat, about 1 minute. Pour the cream mixture through a fine wire mesh sieve into a measuring cup with a sharp spout. Place 12 {1 1/2-oz} shot glasses in a 9-inch baking pan. Pour the cream mixture between the glasses filling 3/4 full. Chill 4 to 24 hours. Prepare the Blueberry Coulis as directed. Spoon a little of the mixture over the surface of the Buttermilk Panna Cotta just before serving. Garnish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Buttermilk Panna Cotta With Blueberry Coulis
Gelatin gives Panna Cotta it’s signature texture. Once chilled & set, it transforms the buttermilk & the cream into a smooth, decadent dessert. The granules will need to be hydrated in cold water before using them, then they may be added to a warm base mixture to ensure the best texture of the final dish. It is one of the last steps during recipe preparation procedures because you must act quickly.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Warming the cream & the sugar briefly allow the granules to melt. A saucier is a traditional piece of cookware designed to reduce sauces quickly as it’s designed with a wider mouth. If you do not have one in your equipment collection, a standard saucepan will work just fine. Combine the cream & the sugar in a 2-quart saucier & place over Medium-Low heat.
1a
Warm the mixture, stirring occasionally, just until the sugar melts, about 2 to 3 minutes. Remove from the heat.
1b
Stir in the buttermilk & the vanilla. Set aside.
No. 2
Have molds & dishes available to pour the mixture into for setting. If it begins to solidify before you’re ready, the base mixture with the gelatin solution added to it can be gently rewarmed to ensure quality results. Place the water in a small bowl & sprinkle the gelatin over the surface. It’s best to distribute in an even layer.
2a
Let stand 5 minutes or until softened. It will slowly hydrate with granules.
2b
Stir the gelatin mixture before proceeding with the instructions.
No. 3
While the gelatin softens, begin gathering the items together needed in order to prepare the coulis. Although you will not have time to complete the task, they will be ready for your attention. Once the initial mixture has been cooked, expect a bright, rich color. Follow the instructions provided in the recipe to complete the task. Look to The Basics: Blueberries & Cooking Classics: Blueberry Coulis for additional pointers & visual cues.
No. 4
Stir the gelatin into the warm cream mixture until dissolved.
4a
Run a little through your fingers to be certain the mixture is smooth. If not, place the mixture over Low heat, about 1 minute.
No. 5
Once the gelatin has been added to the remaining ingredients, it’s important to have the molds ready as it begins to set quickly. Pour the cream mixture through a fine wire mesh sieve into a measuring cup with a sharp spout.
No. 6
Small shot glasses are a fun way to serve this rich dessert as it offers just a tasting portion to guests when entertaining. Line them up in a cake pan for simple transferring from the countertop to the refrigerator.
No. 7
Place 12 {1 1/2-oz} shot glasses in a 9-inch baking pan. Pour the cream mixture between the glasses filling 3/4 full. Chill 4 to 24 hours. Prepare the Blueberry Coulis as directed. Spoon a little of the mixture over the surface of the Buttermilk Panna Cotta just before serving. Garnish, if desired. Serve the dessert with demitasse spoons.
The Tune
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