Cool cream and gelatin mixture slightly before adding buttermilk and you will have a perfect Panna Cotta. The demo showed seperate layers..Yuck. Does anyone really want to eat the gelatin when it seperates? As a pastry chef who makes buttermilk Panna cotta everyday, I was amazed to see such a poorly made one. Liked the cookie idea tho!
As a pastry chef who makes Buttermilk Panna Cotta every week, the demo showed the Panna Cotta with a layer of clear gelatin when turned out of the mold. While this occasionally can happen, I would NEVER serve a Panna Cotta that looked like this one! Who wants to eat a layer of clear gelatin? YUCK. If the cream and gelatin mixture is allowed to cool slightly before adding buttermilk, this should not happen. Nice idea..may do this for next years Vvalentine celebtation.
I made this for Valentines Day dessert. I was not a huge fan of the cookie base ( I thougt it was too "crunchy" under such a velvety soft dessert.) But the panna cotta itself was excellent. I didn't have buttermilk on hand, so I substituted plain greek yogurt. I also strained the passion fruit, (we don't like seeds of any kind)
I will add this to my growing cookbook of desserts!! Thank You, Martha!!