Buttermilk Panna Cotta with Mango Puree

Buttermilk Panna Cotta with Mango Puree

Sometimes dessert is just not optional.  I mean, there are days that I just need something a little sweet…nothing fussy or overly sweet…just a little something special at the end of the day.   During hot summer days, I love something cool, light and refreshing for dessert like a great chocolate smoothie or a bowl of fruit with lemon and honey…but today I was craving panna cotta.

I know…panna cotta?

Yes…creamy, dreamy panna cotta.


Buttermilk Panna Cotta with Mango Puree

 

Panna cotta is one of my all-time favorite creamy desserts…it’s rich without being too heavy…cool, refreshing…it’s summer comfort food!  If it is on a menu, I’m ordering it!  My mom and I share this love of creamy desserts…I don’t think we have met a panna cotta or crème brulee that we didn’t love (and order).  Another great thing about this dessert… it’s quick and easy to make right at home, I typically have everything I need without running to the store.   I love being able to use up all the random cartons in the fridge and that random box of unflavored gelatin that seems to always be in my pantry!  The hardest part is waiting till it firms up in the fridge, to unmold and dig in!

I actually got the idea and craving for this panna cotta as I was loading up on some super ripe honey mangoes on sale at the grocery store.  My mom adores mangoes, so any time I see them I think of her.  She also loves panna cotta, so in a split second, as I was bagging up sweet, ripe mangoes, I had a vision… a beautiful, bright mango sauce under a creamy, white molded panna cotta.

Buttermilk Panna Cotta with Mango Puree

I knew I didn’t just want plain ole vanilla, so I took an inventory of what I had on hand…enter buttermilk.  Using buttermilk instead of all cream or milk gives a tangy flavor to this panna cotta that is unexpected but oh, so delicious.  Paired with sweet, ripe honey mangos…incredible! Sweet mango and tangy buttermilk are an unbeatable combination.

This Buttermilk Panna Cotta with Mango is the ultimate summer dessert cool, fruity, tangy, creamy, naturally sweetened…in my book, simply perfect.

Are you a lover of creamy desserts?  Tell me what your favorite is!

Buttermilk Panna Cotta with Mango Puree

2017-07-30
: 6
: 5 min
: 10 min
: Easy

This Buttermilk Panna Cotta with Mango is the ultimate summer dessert cool, fruity, tangy, creamy, naturally sweetened…in my book, simply perfect.

By:

Ingredients
  • 1/2 tablespoon unflavored gelatin
  • 1/4 cup whole milk
  • 1 cup buttermilk
  • 3/4 cup heavy cream or half & half
  • 1/4 cup raw honey
  • Pinch of Salt
  • 1 teaspoon vanilla
  • 3-4 honey mangoes, peeled and pit removed
  • Water
  • 1-2 tablespoons of honey (optional)
  • Crushed pistachios (garnish)
  • Prepared Ice Bath
Directions
  • Step 1 In a small bowl, add 1/4 milk and sprinkle gelatin over the top. Stir gently to combine and let sit. This will bloom the gelatin.
  • Step 2 Combine the next 4 ingredients in a medium sauce pan and heat mixture until it starts to steam and bubble form around the edge…do not boil.
  • Step 3 Remove from the heat and add the vanilla. Gently stir in the softened gelatin mix and stir well making sure all of the gelatin is dissolved. If you feel any grittiness between you fingers, the gelatin is not fully dissolved and needs to be stirred in the heated liquid longer.
  • Step 4 Pour the mixture into a large measuring cup or small glass bowl and put over ice bath to cool. Stir mixture over the water bath until it’s room temperature. To make sure your panna cotta is super smooth you can pour the cream mix through a fine mesh strainer, but this is optional.
  • Step 5 Pour the panna cotta mix into serving glasses or ramekins according to how you plan to serve. Refrigerate for at least 4 hours or until set.
  • Step 6 To make puree: Place mango and honey, if using, in blender and puree until smooth. Add water as needed till desired consistency. My mangoes were sweet enough so I did not use any additional sweetener.
  • Step 7 To serve, unmold ramekins and serve with puree or serve directly in glasses with puree on top. Garnish with crushed pistachios.

 

 


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