Buttermilk Ginger Panna Cotta

Buttermilk Image
Photo by Andrea Behrends

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  • 3 sheets gelatin
  • 2 tablespoons cold water
  • 1 cup heavy cream
  • ⅓ cup plus 2 tablespoons granulated sugar
  • 1 orange, zested
  • 1 small (½” x ½”) piece of ginger, peeled and sliced thinly
  • 1 cup buttermilk
  1. Bloom the gelatin in 2 tablespoons of cold water.
  2. In a medium saucepan, heat the heavy cream, zest, ginger,and granulated sugar until dissolved.
  3. Remove from heat and whisk in the gelatin until completely incorporated.
  4. Add the buttermilk, then strain and allow to cool slightly.
  5. Fill molds then refrigerate.
  6. Allow 2 or more hours to set.
  • from Executive Chef Joe Palma of High Cotton, Charleston, SC

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