Description
This Panna Cotta is light and delicate and perfectly complements fresh seasonal fruit. I use grapefruit zest in this recipe. You could also use orange, lemon or lime zest or a combination of citrus.
Ingredients
1 3/4 cup heavy cream
1 1/4 cup buttermilk
1 teaspoon vanilla
zest of one grapefruit (or lemon, lime or orange)
1/2 cup sugar
1 1/2 teaspoons unflavored gelatin
3 Tablespoons water
Instructions
Bloom the gelatin in the water and set aside.
Bring the cream, sugar, vanilla, and zest to a low simmer.
Remove from the heat. Add the bloomed gelatin and gently stir until dissolved (about 30 seconds to 1 minute).
Slowly add the buttermilk while gently stirring.
Pour into your molds (see note below).
Transfer to the refrigerator to chill for 3 or more hours. If you plan on chilling overnight or longer, gently press plastic wrap onto the surface of the panna cotta to prevent a film from forming.
Notes
This recipe batch makes 1 (8 inch pie pan size)- 6 (4 oz ramekins) molded Panna Cottas.
If you plan on serving this inverted onto a plate (as pictured in this post), lightly oil your molds so it doesn’t stick. You may need to invert the mold over the plate and just wait a minute for it to slowly drop out. Don’t rush or force it.