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Buttermilk Panna Cotta with Rhubarb Strawberry Jelly

Buttermilk Panna Cotta with Rhubarb Strawberry Jelly

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Panna Cotta

  • 1 1/4 teaspoons unflavored powdered gelatin
  • 1/4 vanilla bean, halved lengthwise
  • 1 cup crème fraîche or sour cream

Rhubarb-Strawberry Jelly

  • 6 ounces strawberries, hulled (about 1 cup)
  • 12 ounces rhubarb, trimmed, sliced 1/4-inch thick (about 3 cups), divided
  • 1/2 teaspoon unflavored powdered gelatin

Recipe Preparation

Panna Cotta

  • Place 1/4 cup cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.

  • Meanwhile, combine cream, sugar, and salt in a small saucepan; scrape in seeds from vanilla bean and add pod. Bring just to a simmer. Add softened gelatin and stir until dissolved. Remove cream mixture from heat; let cool.

  • Remove vanilla pod from cream mixture; discard. Whisk in buttermilk, then crème fraîche. Divide mixture among eight 6-ounce jars, ramekins, or glasses. Chill until set, at least 2 hours.

Rhubarb-Strawberry Jelly

  • Place strawberries, sugar, and 2 1/2 cups rhubarb in a medium heatproof bowl; stir to combine and cover tightly with plastic wrap, crimping plastic wrap just under rim of bowl. Set bowl over a saucepan of simmering water (plastic wrap should not touch saucepan) and cook, without stirring, until mixture looks pale and soft, 40-45 minutes.

  • Strain mixture through a fine-mesh sieve into a measuring cup (do not push mixture through or jelly will be cloudy); discard solids. Add water, if needed, so liquid measures 1 cup.

  • Place 2 tablespoons cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.

  • Meanwhile, bring rhubarb-strawberry liquid to a boil in a small saucepan. Add remaining 1/2 cup rhubarb and cook, stirring occasionally, until tender, about 3 minutes; remove from heat.

  • Add softened gelatin to saucepan and stir until dissolved. Let jelly cool completely.

  • Top chilled panna cotta with jelly, dividing equally. Cover and chill until jelly is firm, 2-4 hours.

  • DO AHEAD: Panna cotta can be made 3 days ahead. Keep chilled.

Recipe by April Bloomfield,Photos by Michael Graydon Nikole Herriott

Nutritional Content

8 servings, 1 serving contains: Calories (kcal) 260 Fat (g) 19 Saturated Fat (g) 12 Cholesterol (mg) 75 Carbohydrates (g) 18 Dietary Fiber (g) 1 Total Sugars (g) 15 Protein (g) 4 Sodium (mg) 130Reviews Section

Watch the video: Panna Cotta, ricetta originale