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).
Heat cream and rhubarb simple syrup in medium saucepan over medium-high heat, stirring frequently, and bring just to low boil. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours (but I've found 6 hours is best).
Serve with balsamic strawberry preserves.
