Buttermilk Panna Cotta

[black-raven135.livejournal.com]

TIME/SERVINGS
Total Time: 25 mins, plus 4 hrs setting time
Makes: 6 servings

INGREDIENTS
Vegetable oil, for coating the ramekins
1 1/2 cups heavy cream
1 (1/4-ounce) packet unflavored gelatin
1/3 cup granulated sugar
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 1/2 cups low-fat buttermilk

INSTRUCTIONS

1. Brush 6 (6-ounce) ramekins with a thin layer of vegetable oil; set them aside. Place a fine-mesh strainer over a large measuring cup with a spout or a large bowl and set it aside.


2. Place the cream in a medium saucepan and sprinkle the gelatin evenly over the surface. Let stand undisturbed until the gelatin has softened, about 3 minutes. Add the sugar and vanilla seeds and stir to combine.


3. Heat the mixture over low heat, stirring constantly and scraping down the sides of the pan as needed with a rubber spatula, until the gelatin and sugar have dissolved and the mixture no longer feels grainy when rubbed between your fingers, about 5 to 7 minutes. (Do not let the mixture simmer or the gelatin won’t set properly.)


4. Pour the mixture into the prepared strainer and discard the contents of the strainer. Stir in the buttermilk until combined and immediately divide the mixture among the prepared ramekins. Lightly press a piece of plastic wrap directly onto the surface of each panna cotta to prevent a skin from forming. Refrigerate until set, about 4 hours.


5. To serve, remove the ramekins from the refrigerator and let them sit at room temperature for 5 minutes. Carefully run a knife around the perimeter of each panna cotta, cover it with a serving plate, and flip to unmold, using the knife to gently nudge the panna cotta out of the ramekin if necessary. Serve immediately.

Comments

[nverland]

Looks very good. Just wish there was an answer for some of these kinds of things that didn't involve gelatin

Your wish is my command..............

[black-raven135.livejournal.com]

Agar-Agar

This flavorless gelling agent, derived from cooked and pressed seaweed, is available flaked, powdered, or in bars. For best results, grind the agar-agar in a coffee grinder or food processor and then cook it, stirring it regularly until it dissolves. When used in a recipe, agar-agar sets in about an hour and doesn't require refrigeration to gel. For a firmer gel, add more agar-agar, and for a softer gel, add more liquid. And don't worry if you don't get it right the first time—you can fix a faux pas simply by reheating the gel. Here's a general guide on how to use agar in recipes:

• Substitute powdered agar-agar for gelatin using equal amounts.

• 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.

• Set 2 cups of liquid using 2 tsp. of agar-agar powder, 2 Tbsp. of agar-agar flakes, or one bar.

• Keep in mind that highly acidic ingredients, such as lemons, strawberries, oranges, and other citrus fruits, may require more agar-agar than the recipe calls for. Also, enzymes in fresh mangoes, papaya, and pineapple break down the gelling ability of the agar-agar so that it will not set. Cooking these fruits before adding them to a recipe, however, neutralizes the enzymes so that the agar-agar can set.

Re: Your wish is my command..............

[nverland]

It's a lovely idea, other than that seaweed part. Allergies and all.
They do make vegan gelatin, it's just hard to find

Re: Your wish is my command..............

[black-raven135.livejournal.com]

Here are a few links:

http://www.thekitchn.com/vegetarian-alternatives-to-gelatin-189478

http://www.vegetarianvoice.com/vegetarian-foods/11/vegetarian-alternatives-to-gelatin/

http://www.wikihow.com/Find-Gelatin-Substitutes-for-Vegetarians

I was thinking Bob's Red Mill might have some
and they are online.