Everand Logo

Welcome to Everand!

  • Cook's Illustrated

    Buttermilk Panna Cotta

    Apr 07, 2020 5 minutes
    BY LAN LAM

    I have a long history with panna cotta. I figure I’ve made at least 1,000 batches, because it has been on the dessert menu of every restaurant I’ve ever worked at. No wonder: Panna cotta is pure in flavor, endlessly adaptable, and ridiculously easy to make. It is also prepared in advance. Each of these perks makes it a recipe that all cooks should know.

    Panna cotta (Italian for “cooked cream”) is made by setting sugar-sweetened cream and often milk, yogurt, or buttermilk with gelatin to produce a luscious, wobbly, opaque dessert with a clean, milky taste. The usual procedure is to warm the dairy with sugar and then stir in bloomed gelatin until it dissolves. The mixture is then divided among ramekins, chilled for at least 6 hours, and unmolded (it’s also lovely served straight from small glasses).

    As easy as panna cotta is to

    You’re reading a preview, subscribe to read more.

    More from Cook's Illustrated

    Cook's Illustrated3 min read
    Quick Tips
    Bob Kochersberger of Raleigh, N.C., likes to make stir-fries and other recipes that call for just a small amount of ground meat. Rather than defrosting a whole pound of meat for the recipe, he divides his packages of meat into equal-size balls, freez
    Cook's Illustrated4 min read
    No-Commitment Refrigerator Preserves
    Refrigerator jams and jellies are gateway preserves: quick, easy, attractive ways to bottle up peak-season produce at its best. The formulas are basic (fruit, sugar, lemon juice); the batches are typically small, so there’s no need to invest in bushe
    Cook's Illustrated4 min read
    Equipment Corner
    Manual espresso makers are typically lightweight, compact, and not as pricey as electric versions. They’re especially appealing to people who want to tinker with variables according to their espresso preferences. Lever-style models sit on the counter

    Related