© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jun 15

Buttermilk Panna Cotta





Make the whipped cream FIRST, then make the Panna Cotta Base,

I know this is a little different than the video, don't be scared.


Whipped Cream:

Place cream, vanilla, sugar in a bowl, whip until soft peaks form, Do Not Overwhip!


Panna Cotta Base Step One:

Place buttermilk, cream and sugar in a small saucepan. Slice a vanilla bean in half lengthwise and scrape out the seeds. Place seeds and bean pod into saucepan and bring to a boil. Dissolve gelatin in water add to hot cream mixture. Remove from heat, pour into a heat proof bowl, reserve.


Panna Cotta Base Step Two:

Create an ice water bath using ice and water with a little slat. Submerge the panna cotta bowl in the ice bath, stir with a rubber spatula until it cools to 50-degrees or gelatin starts to set. DO NOT Let the gelatin set, Remove the vanilla bean and fold in TWO THIRDS of the whipped cream. (Save the remaining ONE THIRD for garnishing) Pour Panna Cotta into martini glasses or other serving vessels refrigerate for 4 hours or overnight.



Heat brown sugar and balsamic vinegar in a small skillet or sauce pan, add berries. Berries may be fresh or frozen.


To Serve:

Pour sauce over panna cotta and top with the remaining fresh whipped cream. A fresh mint garnish would be nice. Serve immediately!




Whipped Cream:

2 cups heavy whipping cream

1 cup granulated sugar

2 tablespoons real vanilla

(use 2/3 for the base and 1/3 for garnish)


Panna Cotta:

1 cup buttermilk

1 cup heavy whipping cream

1/3 cup sugar

1 vanilla bean

1 & 1/2 teaspoons gelatin

1 ounce water, room temp



1/2 cup brown sugar

2 tablespoons balsamic vinegar

1 pint fresh berries


Additional whipped cream for serving.

New Posts
  • PROCESS: In a saucepan, heat orange juice and vinegar, stir in sugar. Cut the red peppers in half, de-seed and place in the food processor. Cut the jalapeno peppers in half and leave the seeds for heat. Puree the peppers. Add the peppers to the sugar mixture. Bring to a boil. Add the Certo and red food coloring. Stir well. Remove from the stove, cool and store in a jar with a tight fitting lid. *Certo is fruit pectin made from lime peels, it's used to thicken jams and jellies, you'll find it in the canning section of your grocery store. INGREDIENTS: 1 cup orange juice ½ cup red wine vinegar 1 quart granulated sugar 1 lb pureed red bell peppers 4 jalapeno peppers, pureed 2 boxes Certo 6 drops red food coloring
  • PROCESS: Place the peanut butter and butter in a large bowl. Beat with an electric beater until it is light and fluffy. Add the chopped peanuts and blend. Serve with Honey Molasses Bread and Red Pepper Jelly. INGREDIENTS: 2 cups peanut butter 1 lb. butter, softened ½ cup chopped roasted peanuts
  • PROCESS: Oat Mix: Heat a pint of milk in a saucepan until it boils. Add a cup of quick oats, 1/2 stick of butter and 2 teaspoons of salt. Cook very slowly for 5-minutes. Remove from the heat and allow it to cool to room temp. Dough: Place 1 cup of water, dry yeast, vegetable oil, honey, molasses, and ground ginger in a bowl. Allow this to sit for ten minutes so the yeast can bloom. Add the oat mixture to the yeast mixture mix with a spoon. Add wheat flour and mix with a heavy spoon. Add high gluten flour and mix by hand until incorporated. Pour the dough out onto a lightly floured surface, knead for 10-minutes. Lightly oil a bowl and place the dough in the bowl. Cover with plastic and store in a warm place for about an hour until the dough doubles in size. Punch down the dough to remove the air. Roll into golf ball sized rolls. Place two inches apart on a baking sheet lined with parchment paper. Allow the dough to rise again. When the rolls feel like little balloons, place them in a cold oven. Turn the oven to 350-degrees and bake until golden brown. Brush with melted butter immediately. *I like to bake this bread in a cold oven because the rising heat will finish proofing the last little bit of the dough. The result is Great Bread, don't forget the red pepper jelly and peanut butter! INGREDIENTS: Oat Mix: 1 pint milk 1 cup quick oats 1/2 stick butter 2 teaspoons salt Dough: 1 cup warm water 3 tablespoons dry yeast 4 tablespoons vegetable oil 4 tablespoons honey 4 tablespoons molasses 1 teaspoon ground ginger 3 cups whole wheat flour 2 cups high gluten flour Additional flour for kneading