Buttermilk Panna Cotta

I've recently received a dessert book as a bride to be gift called, "Meitte - By:  Meg Ray."  Thanks to my friend TC, I've been looking forward to buying this book as part of my collection.  When I flipped through it, I already fell in love with the pretty scalloped pages on the edge.  Also, many of Meg Ray's recipes are using a size 6" cake pan.  Size 6"-8" cakes are ideal for me, I look forward to experimenting with this book!

 

The first recipe I wanted to try was the Buttermilk Panna Cotta.  Why, may you ask?  Well, first of all, I have a carton of buttermilk that is about to expire and second of all, I have a box of strawberries that are going to go bad soon if I don't use them.  I love panna cotta, it's like a creamy jello but I think adding buttermilk may give this panna cotta a tang to the dessert.  I hope you'll enjoy this as much as I did.  Tastes like a greek yogurt with fruits but with a smoother texture.

Panna Cotta

Recipe Book:  Miette 

By:  Meg Ray

Yield: 12 (2oz) Cups/ 6 (4oz) Cups

Ingredients:

1/3 Cups - Heavy Cream

1tsp (1/2 Packet) - Gelatin (When I add 1 tsp, it seems as the gelatin didn't set as firm as I like it to be, if you like it firmer, try adding an extra 1 tsp.  I think the whole shifting process remove some of the gelatin too)

1 2/3 Cups - Heavy Cream

1/3 Cups - Granulate Sugar

1 - Vanilla Bean or 2 tsp - Vanilla Extract

2 Cups, 2 Tbsp - Buttermilk

Diced Strawberries, for garnish

Procedure:

1.  Place 1/3 Cup of heavy cream and 1 tsp of gelatin and bloom for 10 minutes.

2.  Place 1 2/3 Cup of heavy cream, sugar, vanilla bean and bring to a boil.

3.   Turn off stove, add the bloomed gelatin & cream mixture to the pot and stir.  

4.  Add Buttermilk and whisk until combined.

5.  Place mixture through a medium sieved and poured into your desired mold.

6.  Wrap with plastic wrap and refrigerate overnight.

7.  Top the buttermilk panna cotta with strawberries or any other fruits that is seasonal.

Pina Colada Panna Cotta

David loves Pina Colada and when I came across to this recipe from Bon Appetit Magazine, I have to make it! I didn’t have rum so I used a pineapple wine I recently bought from Hawaii. The recipe is below and David loved it, but I think it’s a bit on a sweeter side. What do you think?

Pina Colada
Serving: 6

(Adapted by: Bon Appetit)
Ingredients:
2 tsp – Gelatin (approximately 1 pouch)
2 Tbsp - Water
1 Cup – Crushed Pineapple w/ natural juice (no sugar added)
1 Cup – Cream of Coconut (usually found in the alcohol aisle)
1 Cup – Heavy Cream
¼ Cup – Rum
Ground Nutmeg

Procedure
1. Pour gelatin and water into a medium size pan, set aside and let sit for 15 minutes.
2. Combine crushed pineapple + juice, cream of coconut, heavy cream, ground nutmeg and rum altogether and puree.
3. Heat the gelatin until dissolve.
4. Mix gelatin into puree and stir until combine.
5. Divide the mixture into glass cups and refrigerate overnight.

(*NOTE: Serve it with extra pineapples on top)