Buttermilk Panna Cotta With Sweetened Strawberries Recipe

Name: Buttermilk Panna Cotta With Sweetened Strawberries
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this creamy, dreamy Buttermilk Panna Cotta, perfectly complemented by the sweetness of macerated strawberries. This elegant dessert features a homemade caramel base and requires minimal cooking time, resulting in a sophisticated treat perfect for any occasion. Easy to follow instructions make this recipe achievable for both novice and experienced cooks.

Prep Time 20 mins

Cook Time 20 mins

Calories 432.3 kcal

Protein 8g

Rating 5.0 (1 Reviews)

Buttermilk Panna Cotta With Sweetened Strawberries

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.