Buttermilk Panna Cotta

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Approximate Cost: $8

I adapted this recipe from a pastry-chef friend. (Thanks, ML!) We served it successfully with a variety of accompaniments, ranging from cornbread fried in butter, to a mélange of fresh peas, pea leaves, celery hearts, celery leaves, chervil, and mint oil, in another homage to a dish they serve at Noma. (Thanks, Chef René!) This is the quintessential MSF dessert, because it’s inexpensive, simple, versatile, and seems sophisticated—the tang of the buttermilk and the richness of the cream add up to a kind of Euro-fro-yo. It’s not embarrassing, though, because you call it panna cotta.

Ingredients

You will Need

  • 7 cups cream
  • cups sugar
  • sheets of gelatin bloomed in cold water, or 14 grams of powdered gelatin
  • cup fresh lemon juice
  • 2 cups buttermilk

Method

  1. Combine the lemon juice and buttermilk in a big bowl or bucket.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Over medium heat, warm cream and sugar just below a simmer. Turn off the heat.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. Whisk the gelatin (strained first, if you’re using sheets) into the cream thoroughly.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  4. Slowly pour the hot cream into the buttermilk-lemon mix and stir gently.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  5. Portion the panna cotta mixture into vessels and refrigerate.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

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