BUTTERMILK PANNA COTTA RECIPES

Steps:

• Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
• Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.

Steps:

• In a medium saucepan, add milk and sprinkle gelatin in an even layer over entire surface of milk. Let sit for 5 minutes to let gelatin bloom and soften.  Place saucepan over medium heat and begin to whisk gelatin into milk until there are no lumps. Keep whisking occasionally for 2 to 3 minutes to make sure it is completely dissolved. Add cream, sugar, vanilla bean seeds, and a large pinch of salt. Continue whisking, until sugar is dissolved and mixture is warmed through, about 5 minutes. It shouldn’t come to a boil, so lower the heat if the mixture is starting to get too warm. Remove from heat and add lemon peel. Let mixture cool for about 15 minutes and stir occasionally to help cool the mixture down and keep the mixture from separating.  Spray four 6-ounce ramekins with a small amount of cooking spray and use a paper towel to wipe the spray around the bottom and edges of ramekins and wipe out any excess spray. You want a thin coating without any excess pooling in the ramekins. Remove lemon peel from cream mixture and give it one final good whisk. Pour mixture into a large glass measuring cup or other vessel with a spout. Divide mixture evenly between ramekins. Refrigerate until panna cotta is set, at least 4 hours or up to 2 days.  When ready to serve, unmold panna cotta by filling a small bowl with hot water. Dip ramekins, without getting any water in the panna cotta itself, into the hot water for several seconds. Run an offset spatula under hot water, then wipe off with a towel. Run the hot spatula around the edge of the panna cotta, then invert onto the dish you want to serve on. It helps to wiggle to ramekin around a little bit and tap on the bottom to get the panna cotta to fall onto the plate.  Serve with roasted fruit over top.  Preheat oven to 400°. Place fruit into a 9”-x-13” baking pan. Sprinkle sugar and lemon juice on top and toss to combine.  Roast in oven until fruit is soft and juicy, about 20 minutes. Stir fruit halfway through. Let cool down to room temperature before serving.