Do you know how incredibly easy it is to make Panna Cotta, or "cooked cream"? If you use more than 5 minutes to put it together, you are doing something wrong. It's a simple, straight forward, fool proof dessert with a fancy name.
I used a combination of buttermilk and pure milk in this recipe. You can swap them for heavy cream or half-and-half. There are many ways to serve Panna Cotta: fresh fruits, coulis, chocolate, caramel, etc. I chose berries with a swirl of pure maple syrup.
You can make this at least two days in advance. I use ramekins but you don't need anything fancy. Tall glass, wine glass, even mason jar would work. If you are using glass, just eat it as it is and don't worry about inverting to plate. Keep it covered and it stays well in fridge for up to one week.
UPDATED: Next morning, I had the leftover Apple Pie with Cream Cheese Crust with this Panna Cotta, YUM YUM!!
Ingredients:
(makes 4 5-oz ramekins)
1½ tsp. unflavored gelatin
½ cup milk
½ cup sugar
1½ cups buttermilk
¼ tsp. pure vanilla extract
1. In a small bowl, sprinkle the gelatin over ¼ cup of water. Let stand until softened, about 5 minutes.
2. In a saucepan, heat milk and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3-5 minutes.
Remove from heat, stir in gelatin mixture, then buttermilk, and vanilla. Pour into 5-oz ramekins and chill until set, 3 hours.
3. To serve, run a knife around edge of ramekin, place a plate on top, flip over and gently shake to turn out onto plate.
Garnish with some berries and swirl of maple syrup or honey.
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