{"id":2344,"date":"2011-06-12T18:50:20","date_gmt":"2011-06-13T01:50:20","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=2344"},"modified":"2013-02-04T21:22:23","modified_gmt":"2013-02-05T05:22:23","slug":"buttermilk-panna-cotta","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/buttermilk-panna-cotta\/","title":{"rendered":"Buttermilk Panna Cotta"},"content":{"rendered":"

\"Butter<\/a><\/p>\n

When I think of buttermilk I think of Mrs. Schwinger, my piano teacher. In her living room stood two Steinway<\/a> grand pianos. And on one of them, at the beginning of every lesson Mrs. Schwinger placed a glass of buttermilk. Over the course of the hour, she drained her glass, and taught me how to make the piano sing. It’s been over forty years since my last lesson, but to this day I think of her, the two pianos and her love of music every time I open a carton of buttermilk. Thank you, Mrs. Schwinger for sharing your love and knowledge of music – and buttermilk.
\n
\nYes, Virginia, it’s another Panna Cotta. This one is cool and smooth with a rich velvety consistency and the unique tang of buttermilk. It is one of those desserts that once you put it in your mouth and its complexity unfolds – your eyes will close. Let it happen.<\/p>\n

\"Butter<\/a><\/p>\n

Buttermilk Panna Cotta<\/em><\/h4>\n
makes 6 1\/2 cup servings<\/h6>\n

1 1\/2 cups heavy cream
\n1 1\/2 cups buttermilk
\n1\/4 cup plus 1 tablespoon granulated sugar
\n1 vanilla bean OR 1\/2 teaspoon vanilla extract
\n2 teaspoons KNOX Unflavored Gelatine<\/a><\/p>\n

fresh blueberries and mint to garnish<\/p>\n

Pour heavy cream into medium saucepan. Split vanilla bean lengthwise and scrape seeds into heavy cream. Add bean to cream. Add sugar and stir over medium heat to dissolve sugar. Scald cream by heating until small bubbles form around the edges, pressing any clumps of vanilla seeds to break them up. Remove from heat. Cover and steep 20 minutes. Give vanilla bean one last scrape to remove any remaining seeds. Discard bean.<\/p>\n

After the cream has steeped for 15 minutes, place 1 tablespoon water in small bowl and sprinkle gelatin over. Set aside to soften gelatin, 5 minutes. When gelatin has softened, (we’re at 20 minutes total now, including steeping time for the cream) reheat cream briefly and add gelatin, stirring to dissolve completely. Add buttermilk, and stir to combine. Strain mixture into a clean bowl, and place over ice water bath, stirring occasionally to cool and thicken, about 10 to 15 minutes (5 minutes if using vanilla extract.) Pour into serving bowls and cover with plastic. Chill 5 hours or overnight. Garnish with blueberries and fresh mint.<\/p>\n

Technical note – This recipe calls for whole vanilla beans from which the seeds have been scraped. In order to keep the seeds uniformly suspended throughout the panna cotta, you must allow the mixture to cool and thicken somewhat before pouring into serving bowls. (Please note I said thicken, not set.) Omit this step, and the vanilla seeds will descend right through the hot cream mixture to the bottom of your serving vessels. About gelatin – have no fear. If you are new to it, take a look at my Espresso Panna Cotta<\/a> article. There you will find more detail on gelatin along with step by step instructions on making Espresso Panna Cotta<\/a>. It’s a real confidence builder; increase your gelatin quotient and get busy with this one.<\/p>\n

\"Butter<\/a><\/p>\n


<\/p>\n

Note: You can click on any picture to see a slide show with even more pictures!<\/em><\/p>\n

I have no affiliation with any product, manufacturer, or site mentioned in this article.<\/em><\/span><\/p>\n

\n\"Blue<\/a>
\n\"Butter<\/a>
\n\"Butter<\/a>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

When I think of buttermilk I think of Mrs. Schwinger, my piano teacher. In her living room stood two Steinway grand pianos. And on one of them, at the beginning of every lesson Mrs. Schwinger placed a glass of buttermilk. Over the course of the hour, she drained her glass, and taught me how to […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34,146,3,1507,14,59],"tags":[604,605,83,100,606,81,607],"class_list":["post-2344","post","type-post","status-publish","format-standard","hentry","category-dessert","category-la-storia-di-crocetti","category-default","category-panna-cotta-diaries","category-personalities","category-recipes","tag-buttermilk","tag-buttermilk-panna-cotta","tag-gelatin","tag-knox-unflavored-gelatine","tag-mrs-schwinger","tag-panna-cotta","tag-steinway"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-BO","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/2344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=2344"}],"version-history":[{"count":3,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/2344\/revisions"}],"predecessor-version":[{"id":5298,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/2344\/revisions\/5298"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=2344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=2344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=2344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}