This post is going to start off more somber than my usual posts.
As many of you know Chris and I are currently in London. We arrived Wednesday morning and soon after we checked in to our hotel the terrorist attack outside the houses of Parliament happened.
Thankfully Chris and I and everyone we know here in the UK are ok.
It’s been extremely surreal to be here during this time. London has carried on strong in the face of this attack – the tubes are packed, people are going to work, getting coffee, out at pubs and restaurants. Overall the city is still bustling. Last night we went to function for Chris’ work and ended up near the candlelight vigil. It’s obvious to me that Londoners are extremely strong and standing untied in the wake of this horrific event.
This also means a lot of my plans to sightsee and visit places like Big Ben, Westminster and (of course) Parliament will not be happening on this trip due to safety concerns.
My thoughts are with London and I hope yours are too.
Due to these circumstances I wanted to address those issues before going into any food related posts. Now, on to the food…
Buttermilk and clementine panna cotta?
Oh yes, I went there.
At this point buttermilk isn’t a new addition to panna cotta. The slightly sour flavor really elevates this Italian dessert – taking it from blah to bam. My addition of citrus (in the form of clementine gelee) is a new spin on classic combination of complementing flavors.
This really is a must try.
I’ve been wanting to create a panna cotta for a while. Originally I was going to attempt a coconut pineapple flavor. That was when I went to the store and saw the box of gorgeous clementines. Since March is the month in which winter turns to spring I thought what’s more perfect than citrus?
Plus clementines are in season in March *hint, hint*
So now without anymore ramblings lets get into the recipe.
- 1 1/2 cup buttermilk
- 1 1/2 cup half and half
- 3 tsp powdered gelatin
- 3 tbsp cold water
- 1/2 cup sugar
- 1 tsp vanilla
- pinch of salt
- 1 cup clementine juice
- 2-4 tsp sugar (depending on how sweet you like)
- 3/4 tsp powdered gelatin
- In a small bowl add the cold water and sprinkle over 3 tsp gelatin. Let bloom for 5-10 mins or until the gelatin looks similar to grainy applesauce.
- In a medium sauce pan over low heat the milk and sugar stirring frequently with a whisk. Heat the milk mixture until it's scalded, you should never let the milk mixture boil!
- Once the sugar is dissolved and the milk is warmed remove from the heat and add the bloomed gelatin.
- Stir for a minute or until gelatin is dissolved. Once gelatin is completely dissolved add the buttermilk, vanilla and salt to the mixture.
- Divide the mixture between 4 serving molds (I used stemless wineglasses) and chill for 2-4 hours or until mixture is set.
- Once mixture is set prepare the clementine gelee. In a small sauce pan add the clementine juice and sprinkle over the 3/4 tsp gelatin, bloom for 5-10 minutes.
- Once bloomed heat pan over low until gelatin dissolves completely - about 1-2 minutes. Once gelatin is dissolved add sugar and stir until dissolved - about 1-2 minutes. Remove from heat and let cool to room temperature (the mixture should still be liquid just cool to the touch).
- Once clementine mixture is room temperature remove buttermilk panna cottas from the fridge and pour 1/4 cup tangerine mixture on top. Return to fridge and chill 4 hours or overnight. Serve.
- If you try to add the clementine mixture to the panna cottas when it's still hot the panna cottas will melt.