This recipe began with the idea of creating a light, refreshing summer dessert that’s enjoyable yet not overly sweet. I started with a series of experiments, but when the results were deemed “sensational” by my main taste-testers, I decided it deserved a place of honor here on the blog, and I set out to write down the recipe.
The process was not at all complicated, and although I’d made panna cotta countless times before, it reminded me once again that the best things are often the simplest.
So, I began by dissolving a packet of gelatin (about a teaspoon and a half of granules) in a small amount of water (a small coffee cup’s worth). Separately, I heated 200 ml of heavy cream over medium heat, split a vanilla bean down the middle, added the seeds to the cream, and tossed in the halved pod as well (making sure to remove it at the end when I took the pot off the heat).
Next, I added 80g of powdered sugar to the cream, stirring until it was fully dissolved, and then I mixed in the gelatin, stirring until it, too, had dissolved.
After removing the pot from the heat, I took out the vanilla pod and poured in some buttermilk. The container had 450 ml, but I didn’t use all of it—approximately 400 ml, which is about twice the amount of heavy cream, a proportion that turned out to be simply perfect! I stirred everything together thoroughly and then poured the mixture into glasses, cups, and molds, which I placed in the refrigerator. I kept checking on it until I got caught up in other things and finally forgot about the panna cotta. And that was exactly when it set, just right to crown a delicious dinner, complete with steak and red wine.
The final idea behind this panna cotta was that, by using buttermilk, it came out slightly tangy, lighter, more summery, and not as sweet as other recipes—exactly what I wanted from the beginning.
In my experiments, I tried it paired with raspberries, passion fruit, and all kinds of exotic fruits with strange names, brought from far-off places. But it can also be enjoyed just as it is, on its own.
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