Panna cotta: sour cream or buttermilk? And why the delay in serving?

M

marilynfl

Moderator
I'd like to thank the neighbor for the bouquets of fresh herbs she has been passing over the wall.

Sandi in Florida (I miss her!) posted a recipe that used sour cream and hers does not specify when to serve it. Molly O'Neill of the NYTimes has a version that uses buttermilk rather than sour cream. But unlike Sandi's, Molly's specifies that it should be served at room temperature. I've made this once before and loved it, but have no clue what recipe I used. It may not have even been either of these.

Inquiring minds want to know why the delay in serving.

PS: I'm considering just handing her the dessert still in the bowl, but really wanted to dress the top with fresh raspberries. I got plastic clams for $0.77...never seen raspberries that cheap before. Blackberries also.

 
...and the Finger of God pointed to Gale Gand, as it was in the beginning so shall it be to the end.

Wow...is THAT ever an easy recipe! Measure, boil, stir, pour and refrigerate. I did NOT, however, use a vanilla pod because they are now $15 a piece and I'm saving my shekels for ANOVA. Plain old vanilla extract will have to do.

Thanks, Gay! Stay safe. I've noticed the virus count is increasing rapidly there.

 
It was...okay. Guess I didn't dissolve the gelatin well enough; there was a slight layer

of clear gelatin at the base (top when inverted) that marred the whole effect. I liked the tang from the buttermilk, but won't try this again until I get home and can use gelatin sheets (bought expressly for GBH windows). I used Knox gelatin powder this time.

I do like the visual effect of dark red raspberries against the white mold.

 
Sorry to hear that Mar.....the gelatin sheets will probably work better for you. I have not had

that problem......

 
I've never used sheets but use gelatin for a vegetable sandwich mix I make. I always

check the side of the pan for any small undissolved crystals. It takes some amount of heat to dissolve well. I looked at the recipe and was a little surprised she didn't emphasize that somewhat.

 
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