Citrus Buttermilk Panna Cotta

By paperplategourmet

Adapted from St. Andrew's Cafe circa 2003, Culinary Institute of America

Serves 6

Ingredients

• 2 t (7 grams of 1/3 ounce envelope) powdered, unflavored geletin
• 1 cup heavy cream
• 4 oz sugar by weight (1/2 plus one T, but drop the 1 T if using orange juice concentrate, below)
• 1/4 t salt
• finely grated zest of one lemon AND/OR 1 T orange juice concentrate
• 2 cups buttermilk (light is OK)
• 1/2 t vanilla extract
• Anisette or Pernod to taste (optional but very classy)

Preparation

Step 1

1. Gently sprinkle gelatin over milk so it does not clump up. Whisk or stir to combine and let it hydrate for 5 minutes.

2. In small saucepan heat cream, sugar and salt and lemon zest/orange juice concentrate (seriously, I hate drinking it but it is kind of magic when used as a flavoring) over low heat, stirring constantly. Keep a close eye on it; don't let it come up to a simmer. When you see wisps of steam and tiny bubbles on the edge of the pan that don't go away with a stir, take it off heat and pour into a large bowl. (If you are using zest and want a perfectly smooth texture, strain out the zest now).

3. Let cream cool a few minutes until it is just warm. Add the buttermilk, vanilla and Pernod, if using. Let cool, if need be, to room temperature. Pour carefully into six glasses or ramekins. Wrap tightly with plastic wrap. (If you get any on the sides of the glass, the mixture will set there and give a blurry appearance). Gently tap the filled containers on the table to pop any bubbles on the surface, being careful not to splash, and chill a few hours until fully set.

Either serve directly in the glass or ramekin, or unmold -- slip a thin knife around the edge and invert onto a plate. Alternately, quickly dip the ramekin or glass in hot water for a second and invert to a plate, putting back in the fridge to re-set the edges.

Serve straight up, with fresh fruit, or with gently cooked berries.