Cranberry curd, lemon curd, pastry cream…makes your mouth pucker.
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Gorgeous colour!
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The color is possibly a little bit brighter looking since there are no yolks .
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Cranberry caramelized sugar topping for this version of Panna cotta.
I posted this over on Random desserts but as it would make a festive holiday dessert, here it is.
Buttermilk Panna Cotta, adapted from Alexandra’s kitchen. She has noted that she no longer uses this recipe as it was too sweet. I cut the sugar in half and found that just about correct for my palate. Had I not been using buttermilk, I likely would have used a little less.
The cranberry juice , being unsweetened, requires a fair amount of sugar to make it pleasing, probably equal quantities by volume.
Both parts of the dessert can be made several days in advance and then combined. The buttermilk is a smooth texture but it is not as creamy tasting as one made with heavy cream and milk. I actually prefer it.
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Just gorgeous!
How do you think it would fare set as a larger portion?
And what proportion of gelatin did you use?
ETA: What you think about lemon or berry or cranberry or other curd on top instead of caramel?
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The proportion was 1 cup buttermilk, 6T milk, divided, 3T sugar, 1t gelatin. This is from Alexandra’s Kitchen , a slightly larger quantity is also there. The above formula has the sugar cut in half.
I think it would probably work in a larger one bowl format and no reason why a curd could not be substituted for a caramel based topping. Or just served solo and have assorted toppings in the side, berries, etc. Any topping or none would likely be fine.
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