Vanilla-Buttermilk Panna Cotta with Strawberry Sauce

Makes 8 servings
Prep: 15 min., Chill: 6 hr.

What You Need

2 cups heavy cream
1/2 vanilla bean, split
1 envelope unflavored gelatin
1/2 cup plus 2 Tbsp. sugar
2 1/2 cups buttermilk
1 (16-oz.) container fresh strawberries, hulled
1/2 teaspoon lime zest
1 tablespoon fresh lime juice
2 1/2 tablespoons honey
Garnish: mint sprig

What to Do

  1. Combine cream and vanilla bean in a small saucepan; sprinkle gelatin over cream, and let stand 10 minutes.
  2. Cook cream mixture over medium-low heat, stirring constantly, 5 minutes or until gelatin is dissolved. Increase heat to medium; add sugar, and stir until sugar is dissolved (about 2 to 3 minutes).
  3. Remove from heat. Scrape seeds from vanilla bean into cream mixture with back of a knife; discard vanilla bean. Whisk in buttermilk. Let mixture cool to room temperature.
  4. Divide mixture among 8 (10-oz.) glasses. Cover and chill 6 hours to 2 days.
  5. Set aside 3 strawberries. Process remaining strawberries with lime zest, lime juice, and honey in a blender or food processor 1 minute or until smooth, stopping to scrape down sides as needed. Dice reserved strawberries; stir into processed strawberry mixture.
  6. Spoon Strawberry Sauce into each glass just before serving. Garnish, if desired.

Recipe from Scott Jones
© Copyright 2011 Jones Is Hungry LLC All Rights Reserved


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