Buttermilk Panna Cotta with Strawberry Mash

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Buttermilk Panna Cotta with Strawberry Mash

 panna cotta

2 cups buttermilk

1 1/2 cups heavy cream

1/2 cup plus 2 tablespoons sugar

1/2 vanilla bean, halved and scraped

2 teaspoons powdered gelatin

4 teaspoons cold water

 strawberry mash

strawberries
  sugar
(added when plating; some blueberries, Chinese gooseberry (for Effigy) and fresh mint)

instructions...
  ready 8 - 10 ramekins
  Combine Buttermilk, Cream, Sugar and Vanilla Bean (with contents) into saucepan.  Heat to boil then remove
  Combine water and gelatin in separate dish
  When the saucepan comes to a boil, stir in the gelatin, then strain.
  Ladle equal amounts into ramekins and refrigerate for at least 3 hours before serving.
  To make mash cut the strawberries and add sugar to it in a bowl.  Stir occasionally.
  To plate; add any additional fruit or herbs needed.

some tips while making the panna cotta.  When making panna cotta you may sometimes notice that there is a small layer of thin clear gel on the bottom.  To help prevent this be sure that there is no undissolved grit in the mixture.  To check this you can either taste a bit or take a sample and rub it between your fingers, if you notice any undissolved sugar or gelatin...continue to heat until they are all dissolved.  Also, once you remove it from the heat, pour it into a bowl and whisk while letting it cool in an ice bath.

    I made this for the August 8th Progressive for the dessert course, the link can be found here.