Learn how to make a Buttermilk Panna Cotta recipe! Visit foodwishes.blogspot.com/2016/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Buttermilk Panna Cotta!
The cups were made by Anchor-Hocking in the 50s. The pattern is called Boopie when it is clear, Burple when the top is green. This size is a tall sherbet or a champagne glass. During this period, several glass companies made patterns with bubbles or balls around the edge to copy the Imperial Glass pattern called Candlewick.
To the folks recommending whole vanilla bean... that's a great idea, but that much vanilla will fight the lemon flavor here IMO. It's perfect if you want to do a vanilla bean panna cotta, but I would leave out the lemon juice. That's why I only used a few drops of the extract.
Hey john, ive been watching your videos since i was 12 and i gotta tell you, every since i started watching you, youve inspired me to cook. Im now 15 and still cooking and i even use some of your recipes when i cook. I just wanna say thank you for the inspiration :)
Nope, I doubt that that serving has more than 11 or 12 g of carbs to it! now if you just ate say a whole pound of pasta before well it might raise you Blood Sugar a bit! I could eat a normal serving of pasta with my favorite sauce, a tossed salad and have that for desert with a cup of coffee and my blood sugar would be well with in the limits I need them to be in 2 hours after the start of the meal! Its not so much what you eat thou there are a few things I avoid, its how much you eat at a sitting! I spread out my eating thru the course of the day and limit myself to around 15 carbs per day over three meals and snacks- I am type II diabetic, and my blood sugars run near normal! sure if I over do it its up a bit but that is life! Try knowing what the hell you are talking about first cup cake!
Been making it with orange juice and zest for ages and it so goooood. Garnish with macerated orange, maybe blood oranges for drama, supemes. Also little plastic ramican cups you get at the food service store work great, plops right out with a pin prick. ONE OF THE BEST DESSERTS EVER
Wow! I used to eat at an Italian restaurant that had amazing Panna Cotta and always wanted an easy way to make it myself! My wife will absolutely LOVE this for her Birthday! Thank you Chef!
your commentary is so enjoyable. I've listened to so many chef's talk about what they are doing and none of them make me laugh out loud as often as you do.
For some odd reason, I thought that said Banana Panna Cotta. So I watched this whole episode with the thought "Where's the banana!??!?!" Then I read the title more carefully "buttermilk." I feel dumb.
Wow! Infantile haters came out in hordes. Chef John, I love your voice and your funny commentaries. You instructions are fun, clear and inspiring. I lost count how many of your recipes I made already.
That is a perfect looking dessert! I will try it for sure, thank you for all your videos, they are great! I cooked/baked several of your recipes. Falafel is the notorious one :)
Oh how I wish you had posted this a few hours ago. I just made some today and I like this recipe more than the one I used! Although, it was still heaven in a cup.
Something I like to do is scrape a vanilla bean or two into the milk mixture as it warms; It gives a nice look to the finished product and the vanilla flavor from the seeds is very satisfying. :)
I love your voice and I'm gonna make some of the food that's on your channel some day ^_^ and heeey food wishes and I also wanted to say I'm subscribed to your own channel too ^_^
One can lightly coat the ramekins with a neutral oil like canola, and it makes removing them 100 times easier. You still have to run a knife around the top, but it slides out beautifully, and the oil ensure a lovely shine to the surface, without adding any flavour. Also, for fun, I've used a nut oil like walnut or hazelnut, and added that little note of flavour while achieving the same easy removal.
I don't think I've seen you make jerk chicken yet! That's my food wish; to see you make Jamaican jerk chicken on your funky backyard brick grill! Thanks chef John!!
Love the videos, John. One question though. How do you convince the guy on piano to play that song in the background of your videos every time? He must be well paid
I feel like you should go to Chopped! It would be so fun! And you would kill it with all of your culinary knowledge and experience with ingredients. :D
Viewers, what to do with all the leftover buttermilk from Chef's amazing creme fraiche, here ya go! I love panna cotta and creme fraiche, thank you Sweet John!
Chef John, I want to try making a dessert using this recipe poured into little cookie-cups, for a super-rich bite-sized overly-hyphenated treat. My question is, is there any way to pour the hot cream mixture into a cookie cup without annihilating the cookie before it fully sets?
I came here to say that my swedish bakery (Swedish Crown Bakery) makes wonderful Rasberry Buttermilk panna cotta's. And Passion Fruit not too long ago. It's delicious, and Yours looks pretty close to theirs, minus rasberry of course.
It actually DOES both melt and dissolve! Melting is the process of heat changing the state of matter (solid gelatin to liquid), and dissolving is when particles combine in one mixture (liquid gelatin + cream).
Hi Chef John. I'm a noob cook, but for the second method, wouldn't it be easier to apply some sort of film layer between the bowl and the mixture? Then when you serve, you can simply lift up on the sheet and then remove it?
looks delicious like always! I can't wait to dream about making this, then to come to the realization that I have no ingredients in my household nor do I have the incentive or dedication to create or go out and obtain the required ingredients for this recipe.
so, pizza pot pie is apparently a thing. and now I'm curious as to just how you'd actually do it yourself. the recipes I've seen so far haven't seemed to live up to the idea.
My family makes a dessert similar to this but with agar agar instead of gelatin, while the Arabs make it with corn starch and call it Muhallabia. Will try this though. Thank you Chef John.
Either oil the ramikens or use washed Joghurt cups. With these you can cut a small whole in the bottom once you're ready to serve and they'll come out super easy
I live in Malta, and we don't get buttermilk easily. And when we do, it ridiculously priced. I know I can make my own, but it's never the same. However, do make homemade Kefir. Can I use that instead?
"for the effort we put in" just had a run in last week with a woman who I was trying to impress. I made a nice pork loin roast butterflied it myself and I filled with mushroom I had sautéed till pretty dry. I also accompanied that main dish with a nice side of creamy mashed potatoes and some broccoli carrots and cauliflower on the side. the veggies were seasoned well and had a nice garlic taste. this girl had a problem with me having everything ready so when she arrived everytime was laid out in front of me my roast was rolled and tied so I could put it in the oven when she got there (I already seared the outiside). she said it seemed to easy and she said it "didn't seem hard" which it isn't but she can't cook at all...
Sudden thought on what can be improved. How about cut some baking paper in a circle to line the ramekin bottoms then peel off once its on the plate? Perhaps its could reduce the effort of taking it out and ensure smoother top?
