Animal Farm Buttermilk Panna Cotta

Animal Farm Buttermilk Panna Cotta
Staff Writer

Colin Clark

Provisions International in Vermont is the distributor for my buttermilk. They are the distributor of many fine foods and cheeses throughout New England. The company is made up of wonderful folks, and when I was looking for a distributor, I met with them to talk and taste buttermilk. They loved my product and couldn’t wait to cook with it. Provisions has a state-of-the-art, drop-dead-gorgeous test kitchen, and they whipped together some panna cotta using my buttermilk and posted it on their Web site to advertise their new product. I am sharing this recipe with you because it is wonderful.

Panna cotta made with plain cream and gelatin can be a little bland. Using buttermilk cuts through the fatty flavor of the cream and not only makes a slightly lighter version but also brings the flavors alive with zest and tartness. For the best flavor, use fresh heavy cream from a local dairy. Serve with a little fresh fruit on the side, such as a few perfect raspberries or some sliced fresh strawberries that have been macerated with sugar to make their juices run.

6
Servings
377
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Teaspoon  unflavored powdered gelatin
  • 1 1/4  Cup  heavy cream
  • 7  Tablespoons  sugar
  • 1/2  vanilla bean
  • 1 3/4  Cup  buttermilk

Directions

In a small bowl, sprinkle the gelatin over 1 tablespoon of cold water and let soak for about 5 minutes.

Mix the cream and sugar in a small saucepan. Split the vanilla bean and scrape the seeds into the pan with the cream, then add the pod. Heat the cream over medium heat, stirring until the sugar dissolves, 3 to 5 minutes. Add the gelatin mixture to the hot cream and remove the pan from the heat, stirring to dissolve the gelatin thoroughly.

Stir in the buttermilk, then pour through a fine-mesh strainer into a bowl with a pouring lip, discarding any solids (this strains out any bits of gelatin and ensures you will have a smooth, creamy result). Divide the strained mixture among six 8-ounce ramekins. Refrigerate until set, about 3 hours. (If you would like to unmold the panna cotta before serving, dip the ramekin bases into a dish of hot water and invert the custards onto plates.)

Nutritional Facts

Total Fat
15g
21%
Sugar
11g
12%
Saturated Fat
6g
25%
Cholesterol
26mg
9%
Carbohydrate, by difference
57g
44%
Protein
8g
17%
Vitamin A, RAE
75µg
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
239mg
24%
Choline, total
18mg
4%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
9µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
21mg
7%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
411mg
59%
Selenium, Se
15µg
27%
Sodium, Na
686mg
46%
Water
36g
1%
Zinc, Zn
1mg
13%

Buttermilk Shopping Tip

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Buttermilk Cooking Tip

Southern and comfort food is often rich and heavy, be sure to include lots of greens and vegetables with these dishes.