📝 About This Recipe
Originating from the Piedmont region of Northern Italy, Panna Cotta literally translates to 'cooked cream,' representing the pinnacle of elegant simplicity. This version features a luscious, velvet-smooth texture infused with real vanilla bean and a touch of tangy buttermilk for a sophisticated balance. It is a masterclass in contrast, pairing the delicate, wobbly cream with the vibrant acidity of balsamic-glazed berries.
🥗 Ingredients
The Panna Cotta Base
- 2 cups Heavy Cream (at least 36% fat content)
- 1 cup Buttermilk (full fat, at room temperature)
- 1/2 cup Granulated Sugar (superfine works best)
- 2 1/4 teaspoons Powdered Gelatin (roughly one standard envelope)
- 3 tablespoons Cold Water (for blooming the gelatin)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 pinch Kosher Salt (to enhance the sweetness)
Balsamic Strawberry Topping
- 2 cups Fresh Strawberries (hulled and quartered)
- 1 tablespoon Aged Balsamic Vinegar (use a high-quality Aceto Balsamico)
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Lemon Zest (finely grated)
For Garnish
- 6 pieces Fresh Mint Leaves (small sprigs)
- 1 tablespoon Roasted Pistachios (finely crushed for texture)
👨🍳 Instructions
-
1
In a small bowl, sprinkle the gelatin evenly over the 3 tablespoons of cold water. Let it sit (bloom) for 5-10 minutes until it becomes a thick, translucent gel.
-
2
In a medium saucepan, combine the heavy cream, 1/2 cup sugar, and the pinch of salt. Use the back of a knife to scrape the seeds from the vanilla bean pod and add both the seeds and the empty pod to the pot.
-
3
Place the saucepan over medium heat. Stir constantly until the sugar is completely dissolved and the cream begins to steam and barely simmer. Do not let it reach a rolling boil.
-
4
Remove the pan from the heat. Take out the vanilla bean pod. Add the bloomed gelatin to the hot cream and whisk gently until the gelatin is completely melted and no streaks remain.
-
5
Slowly whisk in the room-temperature buttermilk. Using buttermilk adds a subtle tang that cuts through the richness of the heavy cream, creating a more complex flavor profile.
-
6
Strain the mixture through a fine-mesh sieve into a large measuring cup or pitcher. This ensures a perfectly smooth texture and removes any stray bits of gelatin or vanilla pod.
-
7
Lightly grease six 6-ounce ramekins or decorative molds with a flavorless oil, or prepare glasses if you intend to serve them inside the vessel.
-
8
Divide the cream mixture evenly among the ramekins. If bubbles form on the surface, gently pop them with a toothpick for a pristine finish.
-
9
Cover each ramekin with plastic wrap, ensuring the wrap doesn't touch the cream. Refrigerate for at least 4-6 hours, or ideally overnight, until completely set.
-
10
While the panna cotta sets, prepare the topping. In a medium bowl, toss the quartered strawberries with 2 tablespoons of sugar, the balsamic vinegar, and lemon zest. Let macerate at room temperature for 30 minutes.
-
11
To unmold, run a thin, sharp knife around the inside edge of the ramekin. Briefly dip the bottom of the ramekin into a bowl of warm water for 5 seconds.
-
12
Invert the ramekin onto a chilled dessert plate. Shake gently until you hear the 'thump' of the panna cotta releasing. Top with the macerated strawberries, a sprinkle of pistachios, and a mint leaf.
💡 Chef's Tips
Always bloom your gelatin in cold liquid first to ensure it dissolves smoothly without lumps. Avoid boiling the cream once the gelatin is added, as high heat can weaken the gelatin's thickening power. For the best texture, use full-fat dairy; low-fat versions will lack the signature 'melt-in-your-mouth' quality. If you don't have vanilla beans, substitute with 2 teaspoons of high-quality vanilla bean paste for those beautiful black flecks. Ensure the buttermilk is at room temperature before adding it to the warm cream to prevent the mixture from seizing.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti for a classic Italian dessert experience. Serve alongside a crisp almond biscotti for an added textural crunch. A drizzle of local honey or a few cracks of black pepper over the strawberries adds a gourmet touch. For a winter variation, swap the strawberries for a warm spiced red wine reduction and poached pears. Accentuate the floral notes by serving with a light Earl Grey tea.