Buttermilk Panna Cotta With Lemon Jelly
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Buttermilk Panna Cotta With Lemon Jelly
  Lemon  
Last updated 6/12/2012 1:00:17 AM. Recipe ID 23393. Report a problem with this recipe.
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      Title: Buttermilk panna cotta with lemon jelly
 Categories: Live
      Yield: 4 Servings
 
           For panna cotta-
      2 c  Buttermilk
  1 1/2 ts Powdered unflavored gelatin
    2/3 c  Heavy cream
    1/2 c  Sugar
           For jelly:
    1/2 c  Fresh lemon juice
    1/2 pk Powdered unflavored gelatin
    1/4 c  Sugar
 
  Make panna cotta:
  
  Pour 1 cup of buttermilk into the top of a double boiler (not over
  heat). Sprinkle gelatin over the buttermilk, let stand to soften,
  about 5 minutes.
  
  Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar
  to a boil. Add cream mixture to the gelatin mixture; place over
  simmering water; whisk until the gelatin dissolves, about 5 minutes.
  Stir in the remaining cup of buttermilk. Pass the mixture through a
  cheesecloth-lined strainer. Divide among six 4-ounce ramekins or
  small bowls on a baking sheet. Cover; refrigerate until set, about 4
  hours.
  
  Make jelly:
  
  Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the
  gelatin over the lemon juice and let stand to soften, about 5 minutes.
  
  In a small pan bring the sugar and 1 cup of water to a boil over high
  heat. Pour the syrup over the gelatin mixture, whisk to dissolve. Add
  the remaining 1/4 cup of lemon juice. Allow the mixture to return to
  room temperature.
  
  Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of
  lemon jelly on top of each ramekin. Refrigerate until set, about 30
  minutes. The panna cotta ramekins can be prepared up to 24 hours in
  advance, covered and refrigerated. Serve chilled and garnish with
  lemon sorbet and crispy cookies.
  
  Yield: 6 servings
  




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Recipe ID 23393 (Apr 03, 2005)

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