Brown Butter Panna Cotta

Name: Brown Butter Panna Cotta
Yield: Yield: 618 g/1 lb 5.76 oz
Cuisine: United States
Ingredients: Sugar 60 g 2.12 oz 9.71%; Brown Butter Solids 175 g 6.17 oz 28.32%; Butter 400 g 14.11 oz 57.14%; Heavy cream 375 g 13.23 oz 60.68%; Panna Cotta; Milk powder 300 g 10.58 oz 42.86%; Brown Butter Solids; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 8 g .28 oz 1.29%

Preparation info

Yield:
618 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Brown Butter Solids
Milk powder 300 g 10.58 oz 42.86%

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

For the butter solids: Combine the milk powder and butter in a sauce pot and cook over high heat. The heat will brown the milk powder, creating an amplified brown butter flavor. Butter on its own will not provide much brown butter flavor due to the small amount of milk solids in it. If more milk solids are added, then the resulting mixture will have more of that f