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Buttermilk Panna Cotta

Friday, June 5th, 2009

Buttermilk Panna Cotta
Bryce Whittlesey
Wheatleigh
Lenox MA
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Creamy panna cotta has a brighter flavor when made with buttermilk. Chef Whittlesey suggests increasing the gelatin powder to 2 teaspoons in hot weather.
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Makes nine 2.5-ounce timbales
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1-1/2 teaspoons gelatin powder
2 tablespoons cold water
1-1/4 cups heavy (whipping) cream
1/2 cup minus 1 tablespoon sugar
1-1/4 cups buttermilk
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Tags: Baking Sheet, Butter Cookie, Butter Cookies, Buttermilk, Cream And Sugar, Gelatin Powder, Hand Blender, Heavy Whipping Cream, Hot Weather, Mint Leaf, Panna Cotta, Panna Cottas, Plastic Wrap, Rolled Mint, Sieve, Stainless Steel Bowl, Tablespoon Sugar, Timbale, Wheatleigh Lenox Ma, Whittlesey
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