Buttermilk Panna Cotta Difficulties..

[dchyno]

I'm following martha stewarts take on buttermilk panna cotta and it just isn't creamy enough. I like it smooth rich and creamy so it tastes and feels custard-like? I dont know what I'm doing wrong or what I should add and i've just about had it with this recipe. I ordered sheet gelatine but i dont know if that will help. I thought about adding milk and i'm not sure if that would help either. I even doubled the amount of cream required for the recipe and it just doesn't taste right. Please help me..I'm in need of assistance.

[KYHeirloomer]

I'm not familiar with Martha Stewart's recipe. But, according to Camilla Saulsbury, in Pana Cotta: Italy's Elegant Custard Made Easy, buttermilk results in "a light, tangy custard."

Given it's low butterfat content, I can't imagine a buttermilk panna cotta ever tasting particularly creamy.

[IronChefATL]

When you say not creamy do you mean...too firm? If its grainy ,then the buttermilk could have slightly curdled? If you add the hot mixture, to the buttermilk too soon after heating, that could happen. I make a buttermilk panna cotta here is my recipe if you wanna try it. It is not very sweet at all. and you can add all kinds of flavor. Right now I am running pomegranate, and its great.

4 cups Buttermilk
2.5 cups cream
2 cups sugar
7 gelatin sheets (1oz powder)

-combine cream and sugar in sauce pan over med-high heat
-bloom gelatin in cold water
-once the cream has just come to boil, squeeze excess water from glatin sheets
-combine gelatin into hot cream off the heat, stir until gelatin completely melts, allow to cool for 5 or more minutes
-place buttermilk in mixing bowl, then add cream mixture while stirring
-flavor it however you want, portion, and refrigerate overnight.

This recipe sets really soft, so it is best to always make it the day before.

[dchyno]

gloom gelatin in water? what does gloom mean? and how much water are we talking about?

[IronChefATL]

sorry for the typo...i am going to get some sleep soon I promise....I meant bloom. Its just the process of softening the gelatin sheets, the amount of water is just enough to soak them. Then after they soften, you gently squeeze (or strain) out excess water.

[even stephen]

Here is another recipe.....
1qt. heavy cream
1cup buttermilk
6oz sugar
1/4 cup rum
1 vanilla bean
2 lemons zested
7 sheet gelatin or 1oz powder

MOP: Heat 2/3's of the heavy cream, buttermilk and all other flavorings.
By heating....I just mean warm enough to disolve sugar and gelatins. Bloom
gelatin in water....remove gelatin sheets from cool water....add to warm cream and buttermilk....stir until gelatin leaves are melted....strain mixture with fine china cap or chinoise. Whip remaining 1/3 quart of heavy cream to
loose peaks....gently wisk in.....pour into molds....I have seen some italians coat the inside of the cup or mold with slightly caramelized sugar....not as if
it were flan or creme caramel, but, just a very light amber......with this recipe...the panna cotta should be creamy and so delicate it moves or giggles.
I know the addition of the whipped cream doesn't seem as though it would add any volume to the mix...but it makes it creamy.....serve with dried fruit that has been steaped in a flavored simple syrup....perhaps sugar and vin santo, star anise, cinnamon stick, dried cherries and apricots.....or fresh strawberries or fresh orange supremes....or just plain as it is....good luck