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Tangy Vanilla Bean Panna Cotta

Source of Recipe

From "Pure Vanilla" by Shauna Sever


Recipe Introduction

"The beauty of panna cotta, aside from its simplicity and incredible ease of preparation, is how easily you can adjust the richness and sweetness to suit your taste. The following proportions of heavy cream, buttermilk, and sour cream yield just the right level of richness for me, but you can adjust the amounts of these ingredients according to your preference. I love using Tahitian vanilla beans in this recipe and serving the finished panna cottas with a variety of seasonal fruits."

List of Ingredients

◦ 2 tablespoons cold water
◦ 2 teaspoons unflavored powdered gelatin
◦ 2 cups heavy cream
◦ 1/3 cup granulated sugar
◦ 1 vanilla bean, split lengthwise
◦ 1/4 teaspoon salt
◦ 1 cup well-shaken buttermilk
◦ 1 cup sour cream


Recipe

In a small bowl, whisk together cold water and gelatin and let soften for 5 minutes.

In a medium saucepan, combine heavy cream, sugar, vanilla bean, and salt. Cook over medium-low heat, stirring often to dissolve sugar, until mixture is hot (don't let it boil!) Remove from heat and whisk in gelatin mixture until smooth. Let mixture cool for 5 to 10 minutes. Remove vanilla bean and scrape the caviar into pan, discarding the pod.

In a large bowl, whisk together buttermilk and sour cream and then whisk into heavy cream mixture until smooth. Divide mixture equally among six 6-ounce ramekins, custard cups, or coffee cups. Chill, uncovered, until firm, 3 to 4 hours. To serve, unmold panna cottas onto dessert dishes or serve straight from the ramekins in which they were chilled.


Serves 6