Panna cotta, an eggless custard, is a wonderful warm weather dessert. Creamy, but not too heavy, with a delicate clean finish.
I melded three or four recipes together for this and now that it is time to post I can't find any of my notes. So I'm guessing here, sorry! The Strawberry preserve recipe was pretty much intact as found on epicurious. I probably decreased the amount of sugar.
I use paper cups lightly coated with vegetable oil to set the panna cotta that way once the panna cotta has set you can just tear away the paper cup to the point where the top of the dessert is exposed, invert on a plate and pull away. I've never had any problem with sticking and it makes transportation to a party or picnic much easier than ceramic ramakins.
- 3 Tbsps water
- 1 1/2 tsps unflavored gelatin
- 1 cup whipping cream
- 3/4 cup rhubarb simple syrup
- 2 cups buttermilk
- 2 tsps vanilla extract
Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Coat paper cups with oil ( I use a paper towel dipped in oil).
Serve with balsamic strawberry preserves.