Cooking In The Kitchen

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Jim Hutchison;Executive Pastry Chef Winvian Relais & Chateaux/Winner, Season 3 Chicago Restaurant Pastry Competition

Buttermilk Panna Cotta


Heavy Cream                         450 g

Vanilla bean                          2 Each

Sugar                                   150 g


Gelatin sheets                     5 Each


Buttermilk                             400 g




–           Place the gelatin sheets in ice water and set aside until soften, about 8 minutes

–          Meanwhile, warm the cream, vanilla, and sugar in on medium high heat until sugar is dissolved

–          Add the softened gelatin sheets and stir until dissolved

–          Add the buttermilk and stir to combine.

–          Portion into containers.  Place in refrigerator and allow to chill for at least 2 hours.

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