Not only does buttermilk add a bright flavor, but it also makes for a lighter, softer panna cotta. It’s contrasted by the rich, bittersweet caramel.
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Make Ahead Tips
The sauce can be refrigerated, covered, for up to 3 months.
The panna cottas can be made 1 day ahead and refrigerated, covered.
In response to reader feedback that this panna cotta wasn’t setting up, we increased the gelatin called for in this recipe. This will make a sturdier, more jiggly panna cotta. If you prefer yours more delicate, feel free to use just 2 tsp. Avoid fat-free buttermilk, as it may not set up as well.
Made this just as directed, once with the cherry sauce and once with the blueberry sauce from the original FC article. My sister who is a panna cotta fanatic rated this the best she has ever had. EVER! and demanded the recipe!!! I have made it 3 x (once using the adapted FC recipe with coconut milk for a non-dairy version) and my sister has also made it at least once - always a success, though the coconut milk version was somewhat softer.
Made this a day ahead for Easter dinner dessert. 24 hours later, it is stil not set. I definitely did not overlook the gelatin, as i gently heated it to dissolve the sugar and gelatin and never even had bubbles (I have a Viking and it was on low). Sauce is very delicious, so all is not lost. Good thing grocery stores are open on Easter as my son is on his way to buy some ice cream to go with the caramel. The Panna cottas, however, are down the drain.
I made this just as directed per the magazine article.It's been two hours and the it is still just pure liquid. Are you sure the time for setting the panna cotta is correct? My refrigerator is at 36 degrees. All other recipes that I've looked at on-line say 6 hours to overnight.
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