Buttermilk Panna Cotta

Maybe I should have just made lassi with this leftover buttermilk. Or cornbread. Or anything that I’ve actually eaten before.

Panna cotta just never looked as exciting as other things on a restaurant dessert menu. If given a choice between sticky date pudding and panna cotta, would anyone seriously go for the panna cotta?

Anyway, now I’m making it. At least the recipe looks quick and simple.

Except I have more buttermilk than the recipe requires. And I’ve already added it in. Oh well, I’ll put in less milk.

Er, the recipe says to dissolve the sugar in milk over heat. I don’t know that I can use the buttermilk for that… maybe it will go bad or something.

So I’ll just add extra gelatine and hope it’s fine. This is home cooking! No worries!

***

Handing over a panna cotta warily. It’s nice that I have a dessert to offer my visitor, but did it really have to be one I’ve not tried myself yet? I know she’s had panna cotta before, what if she knows it’s not right? I do think it’s too hard, from the TV I think it should wobble but mine is stiff as jelly.

We seat ourselves with spoons in front of Masterchef.

She’s taking a bite. Watching from the corner of my eye. She looks at it strangely.

“Is there lemon in there?”

Oh dear. “No… it’s buttermilk.”

“Ah…” She eats a bit more, then sees my intent stare. “It’s fine, don’t worry!”

Sticking my spoon in. It scoops with the texture of jelly. I think panna cotta ought to be on the verge of melting but mine is more determined. It’s a thick creamy white. Smells like slightly sour milk.

Tastes tart. Yes, I see where the lemon comment came from. Probably I ought to have increased the sugar. The mouthfeel is smooth, softer than jelly after all. Rather comforting. I feel like I’m eating healthy ice cream or something, what with the milky lightness.

It would be better with fruit or some kind of sauce to add sweetness or another flavour. It’s a bit plain in its acidity. But not bad. Not bad at all for a five minute left-overs recipe.

Rating:

Specifics: Buttermilk panna cotta made using Alexandra’s Kitchen recipe