Strawberry Buttermilk Panna Cotta with Macerated Strawberries and Basil
Traditional panna cotta is made with a combination of heavy cream, milk, and set with gelatin. This strawberry panna cotta recipe uses a combination of heavy cream and tangy buttermilk, which cuts the sweetness and creates a slightly lighter panna cotta! The custard is topped with macerated strawberries with fresh basil and lemon zest for brightness.
Ingredients
Strawberry Buttermilk Panna Cotta:
- 4 ounces hulled fresh strawberries cold from fridge
- 2 teaspoons powdered gelatin such as Knox brand
- 1¼ cups (300 mL) heavy cream
- 7 tablespoons (85 g) granulated sugar
- ½ whole vanilla bean
- 1¾ cups (420 mL) buttermilk
Macerated Strawberries and Basil:
- 6-7 ounces fresh strawberries trimmed and diced
- 1 teaspoon (4 g) granulated sugar
- ½ teaspoon fresh lemon zest
- 2-3 large fresh basil leaves chiffonade
Optional Garnish:
- freeze-dried strawberries
Instructions
- Strawberry Buttermilk Panna Cotta: Puree the strawberries in a small food processor. Strain the puree through a fine-meshed sieve into a small bowl. Sprinkle the puree evenly with the powdered gelatin (you want the puree to be cold in order for the gelatin to bloom properly), and allow the mixture to sit for 10 minutes.
- Meanwhile, combine the heavy cream and sugar in a small saucepan. Split and scrape the vanilla bean caviar into the cream, and then add the entire vanilla bean half. Place mixture over medium heat, stirring frequently, until the sugar completely dissolves, roughly 3 to 5 minutes. Add the strawberry gelatin mixture to the hot cream, whisking gently until the gelatin has dissolved completely. Stir in the buttermilk, then strain mixture through a fine-meshed sieve into a large bowl. This will help strain out any undissolved gelatin pieces and vanilla bean half.
- Divide the panna cotta into small ramekins (depending on the size of your ramekins, this will yield either 4 larger panna cotta servings or 6 slightly smaller servings–I used 3 oz Weck glass jars). Cover each ramekin with a lid, or with plastic wrap, and allow mixture to set in the refrigerator for 3 to 4 hours or until completely set.
- Macerated Strawberries and Basil: Roughly 30 minutes to 1 hour before serving the panna cotta, combine the diced strawberries, sugar, lemon zest, and basil chiffonade in a small bowl. Cover and allow to macerate in the fridge for 30 minutes to 1 hour.
- Top the panna cotta with a spoonful of macerated strawberries, a few pieces of freeze-dried strawberries (if desired), and serve.
Tips for Success:
- Blooming the gelatin powder in the cold strawberry puree allows the gelatin to soften. Softened gelatin is more easily dissolved once added to warm liquids and improves overall together, eliminating any possible gelatin lumps in the final dessert.
Serving: 1serving, Calories: 183kcal, Carbohydrates: 35g, Protein: 4g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 12mg, Sodium: 65mg, Fiber: 5g, Sugar: 28g