Since my last experimenting with buttermilk panna cotta was successful, I found buttermilk again and bought vanilla custard. I decided to make it again. This time I am using cocktail glasses as my three Charlie’s Angels friends are coming over with an entrée, main meal, and snacks as we plan to watch together: The Sound of Music; I lost count of how many times we have watched it.
Google: “Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately. What is the Australian equivalent of buttermilk? Mix equal parts plain yoghurt and milk together, or equal parts sour cream and water together to create a buttermilk substitute. Stand for 5-10 minutes before using.”
Google: “Panna cotta is an Italian dessert that translates to “cooked cream” that contains just 4 ingredients: cream, sugar, gelatine and vanilla. To make panna cotta, you heat full fat heavy cream with sugar, vanilla and then add bloomed gelatine. Then pour the mixture into moulds or serving cups. The texture of panna cotta should be wobbly and jiggly, some say like a woman’s breast. You don’t want your panna cotta to set like a firm jelly but you want to ensure that it is set enough.”
Google: “Vanilla custard – The best custard is made from a mixture of fresh milk and cream. Eggs – You will need only the yolks in this recipe, use large eggs for the best results. Sugar – Granulated sugar lightly sweetens this custard recipe. Flavour – Vanilla extract adds flavour.”
My panna cotta was a successful, creamy and tangy dessert loved by friends. I opted for simple garnish, and I forgot to photograph their garnished cocktails.
Ingredients
600 ml buttermilk (See Notes)
600 ml vanilla custard
1/2 c granulated sugar
6 Tsp gelatine powder
1 Tsp vanilla extract
water
Method
Put vanilla custard, sugar, and vanilla extract in a pot on medium heat. Stir occasionally until bubbles form around the edges, about 5 minutes. Once the sugar dissolves, remove from the hob.
Stir the gelatine mixture again; if it has hardened, add about 2 Tbs of water, stir again, and add it to the warm custard mixture. Stir until the gelatine dissolves. Once the custard gelatine mixture cooled, add buttermilk and stir. Pour the custard gelatine buttermilk mixture into a jug for easy to pour into cocktail glasses. Or using a ladle, spoon the cooled custard gelatine buttermilk mixture over the cocktail glasses.
Cover the glasses with cling wraps and put it in the fridge for at least 4-6 hours or overnight. I place the cocktail glasses overnight. Before serving, garnish with fruits, colourful sprinkles or chocolate sprinkles or you can make red honey; recipe attached below and pour some over the buttermilk panna cotta; and let it set overnight with buttermilk panna cotta in fridge and then garnish with fruits, or pureed fruits juice, sprinkles or just eat on its own. Serve with a cup of coffee, tea, or dessert wine. Enjoy!!!
Note: You can use 1 packet of the unflavoured gelatine powder. You can use 2 cups of heavy cream instead of bought vanilla custard. You can omit buttermilk and use sour cream. You can use cups or bowls or jelly mould or designed baking pan but remember to grease it.
“There are two main types of buttermilk: traditional and cultured. Traditional buttermilk is the liquid left after churning butter, while cultured buttermilk is made by adding lactic acid bacteria to pasteurized milk. Can you drink buttermilk? From aiding digestion and boosting immunity to promoting weight loss and enhancing skin health, its nutritional profile makes it a valuable addition to your daily diet, offering both refreshment and wellness. If your metabolism is not strong enough, drink a glass of buttermilk every day.”
For my other Buttermilk vanilla panna cotta with red honey recipe:
https://helenscchin.com/2024/11/07/buttermilk-vanilla-panna-cotta-with-red-honey/
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