Strawberry Buttermilk Panna Cotta
Strawberries // Olive Oil and Maldon Crumble
(yield: 14 servings)
1 1/2 c Cream
1/4 c Sugar
5 sh Bronze Gelatin, bloomed
2 c Strawberry Puree, cold
2 1/2 c Buttermilk, cold
Bring sugar and cream to a simmer
Add gelatin to dissolve
Stir in cold strawberry puree
When mixture is no longer hot (cool over an ice bath if necessary), stir in buttermilk
Portion into glasses/molds
No comments:
Post a Comment