Ingredientes para Buttermilk Panna Cotta With Sweetened Strawberries
- 1/3 cup granulated sugar + 6 tablespoons granulated sugar
- 2 tablespoons water
- 1 3/4 cups heavy whipping cream + 1/4 cup heavy whipping cream
- Unflavored Gelatin
- 1 vanilla bean, split and scraped
- 1 cup buttermilk
- 1 pint strawberries, hulled and sliced
- Golden Brown Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Buttermilk Panna Cotta With Sweetened Strawberries? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Buttermilk Panna Cotta With Sweetened Strawberries
- Preheat oven to 350°F (175°C). Place six 3/4-cup custard cups on a small baking sheet.
- In a heavy small saucepan, combine 1/3 cup granulated sugar and 2 tablespoons water. Stir over medium-low heat until sugar dissolves completely.
- Increase heat to medium-high and boil without stirring, swirling the pan occasionally and brushing down the sides with a wet pastry brush, until the syrup turns a deep amber color (about 8 minutes).
- Immediately pour the caramel into the custard cups, dividing it equally. Tilt the cups to coat the bottoms evenly.
- Let the caramel cool and set completely.
- In a small bowl, sprinkle 1 packet (about 1 tablespoon) of unflavored gelatin over 1/4 cup heavy whipping cream. Let stand until softened, about 10 minutes.
- In a heavy medium saucepan, combine the remaining 6 tablespoons granulated sugar and 1 3/4 cups heavy whipping cream. Scrape in the seeds from 1 vanilla bean and add the bean pod.
- Bring the cream mixture just to a simmer over medium heat, stirring constantly. Remove from heat.
- Add the softened gelatin mixture to the warm cream and whisk until the gelatin dissolves completely.
- Strain the mixture through a fine-mesh sieve into a 4-cup glass measuring cup. Whisk in 1 cup buttermilk.
- Divide the panna cotta mixture evenly among the caramel-lined custard cups.
- Refrigerate the panna cotta, uncovered, for at least 6 hours, or preferably overnight.
- In a large bowl, toss 1 pint hulled and sliced strawberries with 2 tablespoons packed light brown sugar. Let stand for at least 30 minutes, or up to 2 hours, to allow the strawberries to release their juices.
- To unmold the panna cotta, run a small knife around the edge of each custard cup. Invert onto plates.
- Using a rubber spatula, scrape any remaining caramel from the bottom of the cups over the panna cotta.
- Spoon the sweetened strawberries alongside the panna cotta and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
141g
Fat
92g
Carbs
13g
