2 tablespoons water
1 1/2 teaspoons unflavored gelatin
Nonstick vegetable oil spray
1 cup whipping cream
1 teaspoon finely grated lemon peel
1/2 cup sugar
2 cups buttermilk
2 teaspoons vanilla extract
Assorted frozen berries (such as blackberries, blueberries, and raspberries), thawed
Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.
Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
Using small sharp knife, cut around panna cotta in each ramekin. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.
RESULTS: This was amazing, and it could not have been easier. I also made this for Brad, Suz and Chris. People on Epicurious.com said it was a little runny and they recommended just using a whole packet of gelatin, which I did and it was not runny. They also thought that the cooking spray added a flavor and that the hardest part was actually turning the panna cotta out of a plate, so I decided to forego that and just eat them out of the ramekins. As Suz said, who doesn't like to eat things out of little pots? Seriously. Make this. If you're lactose intolerant like certain sisters of mine, make it with your fake milk, I bet it'll still work. The buttermilk added, I thought, a delightful zing, but if you don't have buttermilk, I bet you can use regular. Try it! It's soooooo good! I had some leftovers for breakfast. Mmmmm.
1 1/2 teaspoons unflavored gelatin
Nonstick vegetable oil spray
1 cup whipping cream
1 teaspoon finely grated lemon peel
1/2 cup sugar
2 cups buttermilk
2 teaspoons vanilla extract
Assorted frozen berries (such as blackberries, blueberries, and raspberries), thawed
Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.
Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
Using small sharp knife, cut around panna cotta in each ramekin. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.
RESULTS: This was amazing, and it could not have been easier. I also made this for Brad, Suz and Chris. People on Epicurious.com said it was a little runny and they recommended just using a whole packet of gelatin, which I did and it was not runny. They also thought that the cooking spray added a flavor and that the hardest part was actually turning the panna cotta out of a plate, so I decided to forego that and just eat them out of the ramekins. As Suz said, who doesn't like to eat things out of little pots? Seriously. Make this. If you're lactose intolerant like certain sisters of mine, make it with your fake milk, I bet it'll still work. The buttermilk added, I thought, a delightful zing, but if you don't have buttermilk, I bet you can use regular. Try it! It's soooooo good! I had some leftovers for breakfast. Mmmmm.
3 comments:
This was so good! I brought it to a dinner party last night, and it got rave reviews. I don't have ramekins, so I made it in a glass pie plate. I used non-stick spray on it, with no noticeable effect on taste. Also, I set it in the freezer, because I had just 4 hours, including transporting it there, and didn't want to risk it being soupy. That worked perfectly, and I was able to turn it out on a plate, put the berries on top (I mixed frozen and fresh), and then serve it in wedges, like a pie. It was wonderful!
This is really Katie, not Chris:
Oooh, that's some good thinking Jean! I like the idea of cutting it up like a pie. I'm glad it set, after we spoke on the phone I got to thinking that a big bowl might not set as well/quickly as a few smaller bowls because of, I don't know, surface area or something, but it sounds like it worked great.
I think the key was using a pie plate rather than a bowl. I thought the same thing about a bowl, which is why I ended up using something wide and shallow - I think that's why it set in time. Thanks, Kate!
Post a Comment