There is a first time for everything, and this was my first time making panna cotta. I have certainly had my fair share at restaurants but had never attempted to make it myself. If I had realized how easy it was to make something this delicious I would have been making it years ago.
My initial inspiration for trying panna cotta was actually Roxana's Home Baking. I really enjoy reading her blog and I recently saw that she co-hosts a monthly Chocolate Party. Each month a seasonal ingredient is chosen to go along with chocolate, you make something with both of these ingredients, blog about it, and then link back to the Chocolate Party Page (read more about the instructions here).
This month's choice to be paired with chocolate was buttermilk, so I decided that I wanted to make a panna cotta featuring these two ingredients. This dessert was inspired by two recipes - one I found at Savuer and one at Tiny Test Kitchen. I guess I wanted the best of both worlds - white chocolate and buttermilk but in one recipe.
How can something so delicious be so easy to make? Within 20 minutes I had the mixture in the ramekins and ready for cooling. Then came the wait - at least 3 hours to set. I actually recommend a little longer than this because I would rather be safe than sorry. Once they were set up I drizzled a little passionfruit pulp over the top and they were ready to enjoy. So ono! (Hawaiian for delicious).
Buttermilk-White Chocolate Panna Cotta
Printer Friendly Recipe
- 2 teaspoons unflavored gelatin
- 4 oz white chocolate
- 1¼ cups heavy cream
- 3 tablespoons sugar
- 2 teaspoons vanilla bean paste (or 1/2 vanilla pod, split lengthwise)
- 1¾ cups buttermilk
- Soften gelatin in 1 tablespoon cold water in a medium bowl for about 5 minutes.
- Put cream and sugar into a small saucepan. Add vanilla bean paste (or scrape seeds from vanilla pod into pan, then add pod).
- Heat cream over medium heat, stirring until sugar dissolves, 3–5 minutes, do not let the mixture boil.
- Remove from heat and add white chocolate, stirring until melted.
- Add gelatin to cream mixture and stir until fully dissolved.
- Stir in buttermilk, then strain into another bowl.
- Divide custard between six 8-oz. ramekins and refrigerate until set, about 3 hours.
- To unmold, dip ramekins into a dish of hot water, then invert custards onto plates.
Recipe by All That's Left Are The Crumbs©