Best 4 Buttermilk Panna Cotta With Rhubarb Strawberry Jelly Recipes
Indulge in a culinary symphony of flavors with our delightful Buttermilk Panna Cotta with Rhubarb-Strawberry Jelly. This exquisite dessert harmonizes the richness of creamy panna cotta with the vibrant tanginess of rhubarb-strawberry jelly, resulting in a symphony of textures and flavors that will tantalize your taste buds.
The panna cotta, a classic Italian dessert, showcases the lusciousness of buttermilk, lending a subtle tang and velvety texture. Its creamy embrace is perfectly complemented by the vibrant jelly, a medley of sweet rhubarb and luscious strawberries, creating a burst of fruity delight with each spoonful.
This culinary masterpiece is a testament to the beauty of simplicity, with a few carefully chosen ingredients coming together to create a dessert that is both elegant and approachable. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed to guide you effortlessly through the process, ensuring a successful and delicious outcome.
As you embark on this culinary journey, you'll discover a treasure trove of additional recipes nestled within the article. Delight in the classic charm of our Vanilla Panna Cotta, where the purity of vanilla beans shines through, or explore the exotic allure of our Mango Panna Cotta, where tropical flavors take center stage.
For those seeking a vegan alternative, our Vegan Panna Cotta offers a delightful twist, showcasing the magic of plant-based ingredients. And if you're captivated by the allure of rhubarb, our Rhubarb Crisp beckons with its rustic charm and delightful combination of sweet and tart flavors.
Dive into the world of panna cotta and jelly, where each recipe promises a unique and unforgettable taste experience. Let your senses be captivated as you create these culinary wonders, transforming your kitchen into a haven of sweet indulgence.
BUTTERMILK PANNA COTTA WITH MACERATED STRAWBERRIES
Provided by Food Network
Number Of Ingredients 6
Steps:
- For the panna cotta: Soften gelatin in cold water until it is the consistency of plastic wrap (approximately 5 minutes). Combine cream and sugar, and bring to scald. Remove from the heat; add softened gelatin, which has been squeezed dry of all excess water. Add buttermilk. Pass through a fine mesh strainer. Divide among ramekins. Refrigerate until set (approximately 4 hours).
- For the strawberries: Combine strawberries and sugar and macerate for approximately 1/2 hour. Afterward, strain the strawberries, reserving the juice and macerated berries separately.
- Serve panna cotta topped with strawberry liquid spooned on top and with macerated strawberries.
BUTTERMILK PANNA COTTA WITH RHUBARB-STRAWBERRY JELLY
Provided by April Bloomfield
Categories Milk/Cream Dairy Dessert Strawberry Spring Chill Rhubarb Buttermilk Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For panna cotta:
- Place 1/4 cup cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
- Meanwhile, combine cream, sugar, and salt in a small saucepan; scrape in seeds from vanilla bean and add pod. Bring just to a simmer. Add softened gelatin and stir until dissolved. Remove cream mixture from heat; let cool.
- Remove vanilla pod from cream mixture; discard. Whisk in buttermilk, then crème fraîche. Divide mixture among eight 6-ounce jars, ramekins, or glasses. Chill until set, at least 2 hours.
- For rhubarb-strawberry jelly:
- Place strawberries, sugar, and 2 1/2 cups rhubarb in a medium heatproof bowl; stir to combine and cover tightly with plastic wrap, crimping plastic wrap just under rim of bowl. Set bowl over a saucepan of simmering water (plastic wrap should not touch saucepan) and cook, without stirring, until mixture looks pale and soft, 40-45 minutes.
- Strain mixture through a fine-mesh sieve into a measuring cup (do not push mixture through or jelly will be cloudy); discard solids. Add water, if needed, so liquid measures 1 cup.
- Place 2 tablespoons cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
- Meanwhile, bring rhubarb-strawberry liquid to a boil in a small saucepan. Add remaining 1/2 cup rhubarb and cook, stirring occasionally, until tender, about 3 minutes; remove from heat.
- Add softened gelatin to saucepan and stir until dissolved. Let jelly cool completely.
- Top chilled panna cotta with jelly, dividing equally. Cover and chill until jelly is firm, 2-4 hours.
- DO AHEAD: Panna cotta can be made 3 days ahead. Keep chilled.
BUTTERMILK PANNA COTTA WITH STRAWBERRIES
In this elegant summertime dessert, fresh strawberries are spooned over buttermilk panna cotta, a custardlike pudding set with gelatin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In the top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes.
- Meanwhile, bring cream and scant 1/2 cup sugar to a boil. Add to gelatin mixture. Place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among 6 four-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours.
- Meanwhile, sprinkle strawberries with remaining sugar; let stand about 1 hour.
- Unmold by dipping ramekins briefly into hot water and running tip of a knife around edges; invert onto plates, and serve with strawberries and their juice.
BUTTERMILK PANNA COTTA WITH STRAWBERRY JAM
Provided by Ryan Hardy
Categories Milk/Cream Berry Dairy Dessert Freeze/Chill Strawberry Spring Summer Chill Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Lightly oil 10 (1/2-cup) ramekins and set aside.
- In medium heatproof bowl set over pot of simmering water, heat 1 1/2 cups buttermilk and gelatin, stirring constantly, until gelatin melts, about 3 minutes. Remove from heat and set aside.
- In heavy, large saucepan over moderately low heat, whisk together cream and sugar. Bring to simmer and cook, stirring often, until sugar is dissolved, about 7 to 9 minutes. Slowly whisk buttermilk-gelatin mixture into cream mixture, then whisk in remaining 1 1/2 cups buttermilk. Divide mixture among ramekins, cover, and chill until set, at least 2 hours or overnight.
- When ready to serve, dip ramekins, 1 at a time, into bowl of hot water for 3 seconds. Run thin knife around edge of each ramekin and invert ramekin onto center of shallow bowl. Shake gently to release panna cotta. Top each with 2 tablespoons strawberry jam and garnish with sprig of mint.
Tips:
- Use high-quality ingredients: Fresh, ripe rhubarb and strawberries will give your panna cotta and jelly the best flavor.
- Don't overcook the rhubarb: You want it to be soft but still hold its shape.
- Strain the rhubarb jelly: This will remove any seeds or pulp.
- Chill the panna cotta and jelly thoroughly: This will help them set properly.
- Serve the panna cotta with the jelly on top: This will create a beautiful and delicious dessert.
Conclusion:
This buttermilk panna cotta with rhubarb strawberry jelly is a light, refreshing, and delicious dessert that is perfect for any occasion. The panna cotta is creamy and smooth, with a slightly tangy flavor from the buttermilk. The rhubarb strawberry jelly is sweet and tart, with a beautiful red color. Together, these two components create a dessert that is both visually appealing and delicious.
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