Buttermilk Panna Cotta with Orange Zest
Panna Cotta which means 'cooked cream' in Italian, is a light custard-like chilled dessert. It's lucious served plain or with a fruit topping like berries or this marmalade.
Servings: 6 3/4c servings
Equipment
- 6 6oz or 3/4cup size souffle cups or 1-1/2 quart serving dish
Ingredients
- 1-1/2 tsp. unflavored gelatin
- 2 Tbsp. cold water
- 1 cup heavy cream
- 1/2 cup (100g) granulated sugar
- 2 tsp. grated orange zest
- 2 cups (480g) buttermilk
- 1 tsp. vanilla extract
Instructions
- Spray six 3/4-cup ramekins with a light coating of cooking spray if desired, if choosing to invert from ramekin for serving. Or prepare panna cotta in a 1-quart serving bowl without cooking spray.
- Sprinkle gelatin over the 2 tablespoons cold water in a small bowl. Let stand until softened.
- Heat heavy cream, 1/2 cup sugar and orange zest in a medium saucepan over medium-high heat to just below boiling; stir until sugar dissolves. Remove from heat.
- Add gelatin mixture and stir until dissolved. Cool to lukewarm.Stir buttermilk and vanilla into cream mixture. Divide evenly between prepared ramekins or pour into bowl.
- Refrigerate 4 hours or until set. Can be covered and refrigerated 2-3 days before serving.