During the holidays you eat a delicious dinner and a great dessert is necessary. This recipe for a buttermilk panna cotta with berry foam is just that. Fresh and full of flavor.
A great dessert for the Holidays: Buttermilk panna cotta with berry foam. Easy to prepare (about 15 minutes of your time) and the pannacotta can be made a day before you've got your dinner! So minder stress at Christmastime.
- If you got timbales use them, they are the handiest for this recipe. But if you don't just use plain coffee cups. Get the panna cotta out of the cup by rinsing the outside of the cup with some hot water.
- When you rinse the tins with cold water before adding the panna cotta, they will loosen easily after setting.
- You use the au bain-marie technique because it makes sure nothing burns. Au bain-marie means a pan with about 2 cm of water, which you boil, which contains a suiting metal or glass bowl (the bottom of the bowl may not touch the water). In the bowl, you can melt chocolate or heat delicate liquids very slowly.
- The recipe isn't vegetarian because you use gelatin. If you want a vegetarian version just use agar-agar instead.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
SUBSCRIBE for more videos of By Andrea Janssen:https://www.youtube.com/c/ByAndréaJanssen
Buttermilk panna cotta with berry foam
Buttermilk panna cotta
- 9 grams gelatin 1 oz. or 2.5 gram agar agar
- 150 ml cream
- 200 ml milk
- 180 mL buttermilk
- 2 teaspoon vanilla extract
- 110 grams sugar
- 2 eggs size L
- 50 mL water
- 150 mL berry juice no sugar added!
- 70 grams sugar
Ingredients you need per step are listed below the step in Italic
Buttermilk panna cotta
- Soak the gelatin sheets in a large enough bowl filled with cold water.
- Heat the cream and dissolve the sugar and vanilla-extract.
- Bring to a boil and take off the heat.
- Dissolve the gelatin in the half and half mixture.
- With a whisk mix the milk and buttermilk through.
- Pour the mixture into the molds and place them for at least 3 hours in the refrigerator.
- Just for serving take the pannacotta out of the molds and make the berry foam.
- Break the eggs in the au bain-marie bowl.
- Add the sugar.
- With an electric mixture (or enough hand power with a whisk) foam the eggs.
- Add the berry juice and water and mix some more.
- Put the bowl on the pan with water and start to heat the water.
- Keep whisking, until you notice that the sauce becomes warm and thickens. Serve immediately!