With 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 Hollidays: 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.
- you've got timbales you will use them, they are the most handy. But if you don't just use plain coffee cups. Get the pannacotta 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 pannacotta, they will loosen easily after setting.
- you use au-bain-marie because it makes sure nothing burnes. 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.
It's a good taste!
Recipe Buttermilk panna cotta with
Did you make this buttermilk panna cotta with berry foam? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Buttermilk panna cotta with berry foam
- 6 sheets gelatin 9 grams gelatin 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
- 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 of the heat.
- Dissolve the gelatin in the half and half mixture.
- With a whisk mix the milk and buttermilk through.
- Pour the mixture in the moulds and place them for at least 3 hours in the refrigerator.
- Just for serving take the pannacotta out of the moulds 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!
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.