Buttermilk Panna Cotta Recipe
V lemon curd, pie crust, berries cognac, fanny fougerat, 'iris poivre', france
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Ingredients
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Panna Cotta Base
Lemon Curd
Pie Crust
Berries and Cognac
Method
Prepare the Panna Cotta Base
Bloom the Gelatin
In a small bowl, sprinkle gelatin over 3 tablespoons of cold water and let it sit for 5 minutes to bloom.
Heat Cream and Sugar
In a saucepan, combine the heavy cream, sugar, and salt. Heat over medium heat, stirring until the sugar is dissolved. Do not boil.
Combine Gelatin
Remove the saucepan from heat. Stir in the bloomed gelatin until fully dissolved, then add buttermilk and vanilla extract. Mix well.
Chill the Mixture
Pour the mixture into individual serving cups or a mold. Cover and refrigerate for at least 4 hours or until set.
Make the Lemon Curd
Combine Ingredients
In a medium saucepan, whisk together lemon juice, lemon zest, egg yolks, and sugar.
Cook the Curd
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes).
Add Butter
Remove from heat and stir in butter until melted and smooth. Strain through a fine-mesh sieve to remove any lumps.
Cool and Store
Let the lemon curd cool to room temperature before covering and refrigerating.
Prepare the Pie Crust
Mix Dry Ingredients
In a mixing bowl, combine flour, sugar, and salt.
Cut in Butter
Add cold butter, cut into small pieces, and mix until the mixture resembles coarse crumbs.
Add Ice Water
Gradually add ice water, mixing until the dough comes together. Do not overwork.
Chill the Dough
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.