Food & Wine USA - (02)February 2020

90 FEBRUARY 2020

Buttermilk Panna Cotta

TOTAL 15 MIN, PLUS 8 HR CHILLING

SERVES 6

The key to a perfect panna cotta is the

right ratio of gelatin to dairy. Lisa Donovan

uses just enough to set each dessert while

maintaining a creamy, luscious texture.

Using vanilla bean paste adds beautiful

flecks to each panna cotta, but vanilla

extract will work well, too.

13 / 4 tsp. unflavored gelatin

3 Tbsp. cold water

13 / 4 cups heavy cream

(^1) / 2 cup granulated sugar
1 tsp. vanilla bean paste or vanilla
extract
(^1) / 2 tsp. kosher salt
11 / 2 cups best-quality whole buttermilk
(such as Cruze Farm)
11 / 2 cups peeled and segmented blood
oranges or other fresh fruit

1. Sprinkle gelatin over 3 tablespoons cold
   water in a small bowl; let stand 5 minutes
   to dissolve, stirring once.


2. Meanwhile, combine heavy cream,
   sugar, vanilla, and salt in a small sauce-
   pan over medium, and cook, whisking
   often, until sugar dissolves and mixture is
   hot, 4 to 5 minutes (do not boil). Remove
   from heat.


3. Whisk gelatin mixture into cream mix-
   ture until fully dissolved. Pour mixture
   through a fine wire-mesh strainer into a
   large measuring cup with a spout; discard
   solids. Stir in buttermilk. Pour mixture
   evenly into 6 (6-ounce) ramekins or
   straight-sided glasses (about^1 / 2 cup
   e ach).


4. Chill, uncovered, until set, at least 8
   hours or up to 2 days. Serve in ramekins,
   or invert onto serving plates. (To invert,
   run an offset spatula around edges of
   panna cotta. Dip bottom half of ramekin
   in hot water for 10 seconds. Invert panna
   cotta onto serving plate.) Serve with
   blood orange segments.
   MAKE AHEAD Panna cotta can be made
   and refrigerated two days ahead.