This dessert takes five minutes to make. Ten minutes tops. And it’s a great way to use up leftover buttermilk. For example, I opened the fridge a few days ago and spotted a carton of buttermilk dated August 13. It smelt a little funky and I noticed a few lumps, but doesn’t buttermilk always kind of look/smell this way? I gave the carton a good shake, poured the buttermilk into a clear, glass measuring cup to inspect for anything looking particularly threatening and proceeded with the recipe. Success. I have now eaten panna cotta three nights in a row and have yet to feel a tinge of sickness. Even if you aren’t trying to use up a half-empy carton of buttermilk, this is a great recipe to have on hand for several reasons:
- It can and should be made the night before serving — perfect for entertaining.2. It is made in individual servings — perfect for entertaining.3. It is light and summery.4. It literally takes no time to whip up.5. It is delicious. Also, you don’t need fancy ramekins or custard cups. I have them, (and love them, obviously), but for the sake of demonstration, I poured this batch into various-sized glass cups including an old-fashioned mason jar. It looked precious. The panna cotta doesn’t even really need to be inverted onto a plate, and if you chose to use glasses, in fact, I wouldn’t recommend inverting. Just eat it right out of the glass. Yum. Note: If you do have a set of ramekins, invert the panna cotta onto plates and serve with fresh fruit or a raspberry coulis, as my grandmother does. What is panna cotta? Panna cotta, meaning “cooked cream,” is an Italian dessert made by simmering milk or cream and sugar together. It is thickened with gelatin and must chill for a few hours to set. According to Wikipedia, panna cotta originates from the Piedmont region of Italy. No reviews
1½ tsp. unflavored gelatin ½ cup milk, not skim, but 1% and up ½ cup sugar 1½ cups buttermilk ¼ tsp. vanilla extract
If you have 1 cup buttermilk on hand:
1 tsp. gelatin 6 T. milk 6 T. sugar 1 cup buttermilk 1/8 tsp. vanilla
