Buttermilk Panna Cotta with Lemon &Pistachio

Ingredients

For the Panna Cotta:

  • 3 Tbsp Water
  • 1 Tbsp Powdered Gelatin
  • 2 Cups Heavy Cream
  • 2 Cups Buttermilk
  • ½ Cup Sugar
  • ½ Vanilla Bean or 1 tsp Vanilla Extract
  • ½ Cup Sugar
  • 1 pinch Salt

For the Lemon Curd:

  • 3 Lemons, Juiced & Zested
  • 1.5 cups Sugar
  • 4 oz. Butter, Room temperature
  • 4 Eggs, Large
  • 1/8 tsp Salt

For finishing:

  • 1 cup Pistachios
  • California Olive Ranch extra virgin olive oil

Directions

For the Panna Cotta:

  1. In a small bowl, combine the water and gelatin and let soak about 7-10 minutes.
  2. In a medium saucepan, slowly heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. Once the cream simmers, remove from the heat and incorporate the gelatin. If the gelatin doesn’t completely dissolve, return the mixture to the heat and warm gently. Incorporated the buttermilk and salt.
  3. Pour the mixture into ramekins and chill, uncovered, 2-4 hours.

For the Lemon Curd:

  1. Using a mixer, cream the butter, sugar and lemon zest until smooth. Add the eggs one at a time, and then incorporate the lemon juice and salt. Mix until thoroughly combined.
  2. Pour the mixture into a medium saucepan and cook over low heat until thickened about 8-10 minutes, stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate, with plastic wrap on the surface of the curd to prevent a skin.

For the Crumbled Pistachios:

  1. Place the pistachios in a food processor and pulse until coarsely chopped and crumbled. Store in an air tight container until ready to serve.

To Plate:

  1. Unmold the panna cotta in the center of a bowl.
  2. Place dots of lemon curd on top of the panna cotta or adversely spread a thin layer on the surface or under the panna cotta.
  3. Top the dish with the crumbled pistachios and lemon zest.
  4. Finish the panna cotta with a generous amount of olive oil, almost 1.5-2 oz per dish.

Time

5 hours

Level

Intermediate

Yield

4 Servings
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