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Tangy vanilla bean panna cotta

March 20, 2017

Tangy vanilla bean panna cotta

Tangy vanilla bean panna cotta

 

2 tablespoons cold water

2 teaspoons unflavored powdered gelatin

2 cups heavy cream

1/3 cup granulated sugar

1 vanilla bean, split lenghtwise

1/4 teaspoon salt

1 cup well-shaken buttermilk

1 cup sour cream

 

-In a small bowl, whisk together cold water and gelatin and let soften for 5 minutes.

 

-In a medium saucepan, combine heavy cream, sugar, vanilla bean, and salt. Cook over medium-low heat, stirring often to dissolve sugar, until mixture is hot (don’t let it boil!). Remove from heat and whisk in gelatin mixture until smooth. Let mixture cool for 5 to 10 minutes. Remove vanilla bean and scrape the caviar into pan, discarding the pod.

 

-In a large bowl, whisk together buttermilk and sour cream and then whisk into heavy cream mixture until smooth. Divide texture equally among 6 6-ounce ramekins, custard cups, or coffee cups. Chill, uncovered, until firm, 3 to 4 hours. To serve, unmold panna cottas onto dessert dishes or serve straight from the ramekins in which they were chilled.

 

*Turn it into Honey-vanilla panna cotta: Reduce granulated sugar to 1/4 cup and add 1/4 cup honey along the sugar.




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