Buttermilk Panna Cotta With Bananas and Particularly


Panna Cotta Gordon Ramsay

Video taken from the channel: Gordon Ramsay


Strawberry Panna Cotta Recipe

Video taken from the channel: The Cooking Foodie


How To: Make Buttermilk Panna Cotta

Video taken from the channel: ZAGAT


Buttermilk Panna Cotta How to Make Panna Cotta Chilled Italian Dessert

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Dessert: Panna Cotta with Berry Topping Natashas Kitchen

Video taken from the channel: Natashas Kitchen


Strawberry Panna Cotta Recipe

Video taken from the channel: Home Cooking Adventure


Buttermilk Panna Cotta with Blueberries

Video taken from the channel: ELLICSR Kitchen

Ingredients: 1 (.25 ounce) envelope unflavored gelatin, 3 tablespoons cold water, 2 1/2 cups heavy cream, 1/2 cup white sugar, 3 strips lemon peel, 1/2 pinch kosher salt, 1/8 teaspoon vanilla extract, 1/2 cup buttermilk, 1 tablespoon fresh lemon juic. Puree the strawberries along with water. Add pack of gelatin, sugar, and let it soak for 2 mins. Then heat on medium heat for 5 mins while. Buttermilk Panna Cotta With Strawberries and Blueberries Ingredients 1 1/4 cups (296ml) low-fat milk 1 1/2 teaspoon plain gelatin 1/3 cup, plus 1 teaspoon (26g) sugar 1 vanilla pod 1 3/4 cups.

Ingredients 1 cup whipping cream 1 teaspoon finely grated lemon peel 1/2 cup sugar 2 cups buttermilk 2 teaspoons vanilla extract 1 cup whipping cream 1 teaspoon finely grated lemon peel 1/2 cup sugar 2 cups buttermilk 2 teaspoons vanilla extract. Step 1 To prepare panna cotta, coat 8 (6-ounce) custard cups with cooking spray. Sprinkle gelatin over whole milk in a small saucepan; let stand 10 minutes. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk. 1 cup whole milk.

1 tablespoon unflavored powdered gelatin. 3 cups whipping cream. 1/3 cup honey. 1 tablespoon sugar. Pinch salt.

2 cups assorted fresh. I’ve always preferred panna cotta made with equal parts buttermilk and heavy cream. The buttermilk’s tangy edge adds depth and moderates the richness of the heavy cream, and the heavy cream plays an important practical role: It can be heated past 150 degrees—the temperature at which I have found that gelatin reliably dissolves and flavorings can be infused. Buttermilk Panna Cotta with Strawberries 2 c Buttermilk 1 1/2 ts Unflavored gelatin 2/3 c Heavy cream 3/4 c Sugar 1 pt Strawberries hulled, Quartered In top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk.

Toss strawberries and brown sugar in large bowl. Let stand until juices form, about 30 minutes and up to 2 hours. Run small knife between panna.

Mar 9, 2019 The rose water in this creamy, low-calorie, low sugar, fruit-packed dessert adds a subtle, exotic flavor but it’s optional.

List of related literature:

This is excellent poured over strawberries or raspberries, as well as cherries, and can also be baked.

“The Tudor Kitchen: What the Tudors Ate & Drank” by Terry Breverton
from The Tudor Kitchen: What the Tudors Ate & Drank
by Terry Breverton
Amberley Publishing, 2015

When the panna cotta is ready to serve, make the raspberry topping: Place the raspberries, coconut sugar, and lemon essential oil in a medium-sized bowl and gently toss together (be careful not to smash the raspberries).

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

What makes this recipe unique is that the blueberries are coated with butter and sugar to form a glaze as they bake.

“The Absolute Best Dump Cake Cookbook: More Than 60 Tasty Dump Cakes” by Rockridge Press
from The Absolute Best Dump Cake Cookbook: More Than 60 Tasty Dump Cakes
by Rockridge Press
Callisto Media Incorporated, 2014

Mix the strawberries, peaches, lemon juice, sugar, flour, cinnamon, and nutmeg in an 8-inch square baking dish.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

In a medium bowl, combine the strawberries, sugar, and lemon zest and stir gently to coat the berries evenly.

“Flour: A Baker's Collection of Spectacular Recipes” by Joanne Chang, Christie Matheson, Keller + Keller
from Flour: A Baker’s Collection of Spectacular Recipes
by Joanne Chang, Christie Matheson, Keller + Keller
Chronicle Books LLC, 2011

Preheat the oven to 325°F. Whisk together the sweetened condensed milk, lemon zest, lemon juice, and ½ cup strawberry jam in a medium bowl.

“The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection” by Matt Moore
from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
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Make sure the strawberries are at room temperature and dried well so the glaze will adhere properly.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

FOR THE FILLING: No more than 2 hours ahead of serving, mix about 1½ cups of the berries, using any damaged or soft berries, with ¼ cup of the preserves in a bowl.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Fill and top shortcake wedges, using 1 cup lime or lemon curd (from 10­ounce jar), 4 cups blueberries and whipped cream.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

MAKE THE TOPPING: Toss the berries and the sugar together in a medium bowl; add the lemon juice to help draw the juices out of the fruit.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Hi Chef John. I’m a noob cook, but for the second method, wouldn’t it be easier to apply some sort of film layer between the bowl and the mixture? Then when you serve, you can simply lift up on the sheet and then remove it?

  • Something I like to do is scrape a vanilla bean or two into the milk mixture as it warms; It gives a nice look to the finished product and the vanilla flavor from the seeds is very satisfying.:)

  • Wow! I used to eat at an Italian restaurant that had amazing Panna Cotta and always wanted an easy way to make it myself! My wife will absolutely LOVE this for her Birthday! Thank you Chef!

  • Hmmmm. Seems like the Italian equivalent of the French blancmange (and thinking of Monty Python here… ), esp. the ones released from the ramekins….

    Does look good, however.

  • Could you make a video about the uses of apple butter and apple sauce as a substitute for other ingredients?

    Could I use any substitute for the gelatin? Perhaps apple sauce or apple butter or apple juice? because of the pectin, I don’t know, It could perhaps give an interesting result…

    Thnx for sharing!!! Awesome recipe!! Looks really good!

  • I live in Malta, and we don’t get buttermilk easily. And when we do, it ridiculously priced. I know I can make my own, but it’s never the same. However,  do make homemade Kefir. Can I use that instead?

  • Ravintolassa pihlajanmarjahyytelöä on pieninä palloinen riistaruoka annoksessa, sopii ihan hyvin. Tuo rauhallisuus on rentouttavaa.

  • I went to a restaurant and ordered a strawberry panna cotta and it was disgusting. Tastes nothing like strawberries. It tasted like cheese so something was wrong.

  • i love it,
    still not buying the narration style since your sentence junction is staggered,
    but good tutorial over all.

    Going to subscribe:D

  • Chef John, could you have lightly sprayed the ramekins with a pan spray before pouring in the Panna Cotta to help with the suction problem??

  • My family makes a dessert similar to this but with agar agar instead of gelatin, while the Arabs make it with corn starch and call it Muhallabia. Will try this though. Thank you Chef John.

  • Hi there can anyone confirm the exact amount of milk used, the recipe states 1 cup but it looks more than 1 cup in the video unless the units are different in Australia, also confirm quantity of the sour cream (having the same issue)

  • My go to recipe for the summer. Made this in dessert cups, made it in dessert trays, different fruit flavors, all delicious & comes out perfect every time. Thank you for sharing.

  • Great recipe!! I made a batch for my cousins who aren’t into sweet stuffs but the amount of sugar is actually just right and they loved it! ♥

  • Fugo left the gang to cook his cheese shirt into a pudding thing with some purple haze virus over top

    No I did not just have a stroke

  • This is absolutely so refreshing in these hot days! I really loved this tutorial. Thank you for your great work. ❤ ❤ ❤ ❤ ❤ �� �� �� �� ��

  • This is one of my husband’s favorites!!! He ALWAYS asks me to make it when we have friends over. Usually I add a little instant espresso, but I’m going to try it your way. It’s looks so fresh! ❤️

  • Can I use a vanilla sugar? I don’t know where I can buy a vanilla extract… (and I live in Czech Republic so I think that you don’t know it too)

  • Is this really strawberry pannacotta though? Seems like it’s pannacotta with strawberry sauce. I was hoping for an actual pannacotta with strawberry flavour.

  • Gordon, hola, saludos desde Perú, no puedes dar los ingredientes con sus cantidades, por favor y en español, porque no entiendo nada.

  • Either oil the ramikens or use washed Joghurt cups. With these you can cut a small whole in the bottom once you’re ready to serve and they’ll come out super easy

  • Natasha I love your recepies you are amazing but I have question about sourcream
    Do I need to add it and does it make it better tast ❤️?
    Any way thanks alot��

  • Hey john, ive been watching your videos since i was 12 and i gotta tell you, every since i started watching you, youve inspired me to cook. Im now 15 and still cooking and i even use some of your recipes when i cook. I just wanna say thank you for the inspiration:)

  • Omura Dessert Shooter Panna Cotta Chocolate via @bukalapak https://www.bukalapak.com/p/food/makanan/jhlatb-jual-omura-dessert-shooter-panna-cotta-chocolate?utm_source=apps

  • To the folks recommending whole vanilla bean… that’s a great idea, but that much vanilla will fight the lemon flavor here IMO. It’s perfect if you want to do a vanilla bean panna cotta, but I would leave out the lemon juice. That’s why I only used a few drops of the extract.

  • I don’t think I’ve seen you make jerk chicken yet! That’s my food wish; to see you make Jamaican jerk chicken on your funky backyard brick grill! Thanks chef John!!

  • Love the videos, John. One question though. How do you convince the guy on piano to play that song in the background of your videos every time? He must be well paid

  • Hi this came out beautiful wen ive made before i used vanilla bean, but wen my daughter made it today she didn’t whisk the sour cream so it turned into lumpy pieces, n it set partially. Is there a way ti fix it? Thanks

  • I made this and my family fell in love with it! Was wondering if I want the strawberry layer to set like a jello, what adjustments should I make? ��

  • o one important things i have no butter milk than can i melt the butter than use in regularly milk or almond milk whats brand good in almond milk

  • so, pizza pot pie is apparently a thing. and now I’m curious as to just how you’d actually do it yourself. the recipes I’ve seen so far haven’t seemed to live up to the idea.

  • Panna cotta is usually served with a side or more commonly topping of wild berries syrup, caramel syrup or chocolate syrup. Easiest way to cover those flaws 😉

  • your commentary is so enjoyable. I’ve listened to so many chef’s talk about what they are doing and none of them make me laugh out loud as often as you do.

  • I’m not sure this nutcracker symphony brings panna cotta to a completely different level or this panna cotta brings nutcracker symphony to a completely different level?

  • 10kg per month guaranted with frequent meals like this. It’s extraordinairy, you eat and wish more, so take care, you’ll lose the weight…hm…about never if you are more tgen 30yrs old(women).

  • Great video/recipe. If you notice @ the beginning of the video when the spoon takes a scoop, the strawberry falls into the panna cotta custard. That would be easily remedied by adding 3-4 grams of the same gelatin to the strawberry whilst hot. That way, the strawberry would not run into the custard, with each bitemaintaining presentation/appearance, without changing taste:-P

  • Made this last night for today’s dinner dessert. However mine seems to have separated. You can see the white mixture and clear mixture on the bottom. Why? I followed the recipe as is.

  • That looks amazing. I made vanilla bean pan a cotta with a limoncello mixed berry compote and let me tell you it did not last more than a day. Your came out awesome as well love it

  • Been watching this vid for some time and finally made it today for the birthday of our friend. Turned out truly great! Thank you so much for this easy to follow vid and recipe!����

  • Wow! Infantile haters came out in hordes. Chef John, I love your voice and your funny commentaries. You instructions are fun, clear and inspiring. I lost count how many of your recipes I made already.

  • Wow that looks so delicious. I would love to make it. Is there any substitute for sour cream? As it isn’t easily available where I live.

  • I feel like you should go to Chopped! It would be so fun! And you would kill it with all of your culinary knowledge and experience with ingredients.:D

  • Due to the cost of Strawberries this time of year I will next time just make the panna cotta and just buy a small palette of strawberries. Cutting the strawberries in to halves place 4 in then bottom of serving glass, add the panna cotta on top and place in fridge to set. Once set, add a small spray of whipped cream and a whole strawberry on top to garnish off nicely. Be a lot cheaper and should still be really nice =)

  • We love this dessert, it’s easy looks fancy and is so delicious:-) no panacotta like this one, I’ve made it more times than I can count and each time I feel elegant:-)

  • sorry chef John but way too much gelatine for European palates… we like ours ‘wobbly’ and this would not pass the test…:-( like the lemon and citrus though! but it might effect the results of the gelatine?

  • I made this last night and mistakenly added 1 cup of buttermilk instead of 1/2 cup. It still turned out okay. I wonder what it would be like if I added some peach liquor next time…hmmm!

  • Cook with comalila dhamu solra mari indha dish onnum apdiye shape ah illaye.. Ivangalum spoon vechu semi solid ah dhaney sapdranga��

  • I like how you say RAZZberries when in a previous video you said how you hate that and it’s RASPberries. See? everyone says it! =)

  • Chef John’s can you please show us how to make Pizza monkey bread….and by the way….i love your voice….u help me go to sleep:p

  • Hi guys, if like my recipes please follow me on Instagram @thecookingfoodie. Don’t forget to tag me or send me a pic when you making my recipes:)

  • oh man I love this, had it at an italian restaurant a few years ago and wanted to have you make a video on it it Chef John, my food wish came true!!!

  • Sudden thought on what can be improved. How about cut some baking paper in a circle to line the ramekin bottoms then peel off once its on the plate? Perhaps its could reduce the effort of taking it out and ensure smoother top?

  • Hi I did the exact same recipe by using agar agar powder but it did not set or harden I kept it overnight and all day long I’m so sad �� why did it not set or harden can anyone explain plsss???

  • And the seeds sink to the bottom, so will need to mix it as it begins to set. This will make the seeds even through the panna cotta.

  • I tried this recipe and it was my first time making and tasting this dessert. I love cooking, and it was by far the greatest dessert I had ever tasted!

  • For anyone who might be interested in the correct way of pronouncing panna cotta. The o is not long as in Dakota, but short as in cottage. The ‘a’ is more open and snappy, but I’m not sure there is quite a good example or an equivalent sound in american. It’s like the ‘la’ in do re mi… for those who have practiced scales. Both ‘a’s, in this case.
    I would recommend using a vanilla pod instead of an extract. And, definitely serve the ‘harder’ way. The crucial quality attribute of a panna cotta is consistency, most easily judged by giving the plate a ‘jiggle’ and you can see that perfect wobbliness. Can’t really do that if you haven’t flipped it:-) But I think those ramekins are less than ideal. Thick, and you can’t really give them a whack on the plate. A little plastic mug would be easier, and you can warm up in your hand.

  • I made these but they aren’t fully set even though they were in the fridge all night. By that what I mean is the centre is set not the edges.. is this how it’s meant to be?? Someone please help me!

  • in my opinion covering those manly takes on pana cotta can be done with some almond flour or either crushed cookies! and for the look aswell the taste it would be gorgeous.

  • Just made it today! for Valentine’s day! Yummy!
    Thank you Natasha for a great recipe. Simple and delicious!
    Happy Valentine’s day Natasha!��������

  • I made it only different. I used 3 cups of half-and-half, 1/2 cup of sugar, same gelatin/water, and 1.5 teaspoons of vanilla bean paste. It was quite good but the texture wasn’t quite right. I think it could have used a little bit less liquid or a little bit more milk fat. It also could have used a tablespoon more sugar. I served it with a quick blueberry balsamic sauce and fresh blueberries. Anyway, I appreciate the inspiration and I love your videos.

  • My panna cotta stayed in the fridge all night but hasn’t fully set. It’s still jiggly. It’s my first time making it. Is that how it’s supposed to be? The centre is set.. the sides not really