Buttermilk Panna Cotta - How to Make Panna Cotta - Chilled Italian Dessert
HTML-код
- Опубликовано: 8 авг 2024
- Learn how to make a Buttermilk Panna Cotta recipe! Visit foodwishes.blogspot.com/2016/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Buttermilk Panna Cotta!
Хобби
Check out the recipe: www.allrecipes.com/Recipe/254451/Chef-Johns-Buttermilk-Panna-Cotta/
The cups were made by Anchor-Hocking in the 50s. The pattern is called Boopie when it is clear, Burple when the top is green. This size is a tall sherbet or a champagne glass. During this period, several glass companies made patterns with bubbles or balls around the edge to copy the Imperial Glass pattern called Candlewick.
To the folks recommending whole vanilla bean... that's a great idea, but that much vanilla will fight the lemon flavor here IMO. It's perfect if you want to do a vanilla bean panna cotta, but I would leave out the lemon juice. That's why I only used a few drops of the extract.
This looks so beautiful! Thanks chef!
In this recipie it would also mean, that the vanilla seeds ends up in the buttom..
A no-no for looks
+food wishes what's the song in the beggining
Kiwi would also garnish nicely n look amazing no?
Greetings from Greece ! Make Crème caramel !
Hey john, ive been watching your videos since i was 12 and i gotta tell you, every since i started watching you, youve inspired me to cook. Im now 15 and still cooking and i even use some of your recipes when i cook. I just wanna say thank you for the inspiration :)
"A little touch of sugar."
*WHUMP*
Yeah, Chef John, please never make my coffee for me.
Same
same
boom! diabetes 👋😀
Nope, I doubt that that serving has more than 11 or 12 g of carbs to it! now if you just ate say a whole pound of pasta before well it might raise you Blood Sugar a bit! I could eat a normal serving of pasta with my favorite sauce, a tossed salad and have that for desert with a cup of coffee and my blood sugar would be well with in the limits I need them to be in 2 hours after the start of the meal! Its not so much what you eat thou there are a few things I avoid, its how much you eat at a sitting! I spread out my eating thru the course of the day and limit myself to around 15 carbs per day over three meals and snacks- I am type II diabetic, and my blood sugars run near normal! sure if I over do it its up a bit but that is life! Try knowing what the hell you are talking about first cup cake!
My sister really, reallly would love to hear you say Mollusk. Just a request. You're a beautiful soul.
That "freakishly small metal spoon" is just a teaspoon, right?
Been making it with orange juice and zest for ages and it so goooood. Garnish with macerated orange, maybe blood oranges for drama, supemes. Also little plastic ramican cups you get at the food service store work great, plops right out with a pin prick. ONE OF THE BEST DESSERTS EVER
Wow! I used to eat at an Italian restaurant that had amazing Panna Cotta and always wanted an easy way to make it myself! My wife will absolutely LOVE this for her Birthday! Thank you Chef!
The best, most entertaining and *useful* food channel on RUclips. Yes. That's you, Chef John. You can quit grinning now--or not.
I'm always looking forward to the end of the video, where he says "enjoyyyy". it's makes me happy for some reason :)
your commentary is so enjoyable. I've listened to so many chef's talk about what they are doing and none of them make me laugh out loud as often as you do.
I love how he has all these freakishly small utensils and how he never misses an opportunity to use them.
oh man I love this, had it at an italian restaurant a few years ago and wanted to have you make a video on it it Chef John, my food wish came true!!!
No cayenne? Where is the real Chef Jon?
Whoa calm down there ABBA
That joke is starting to get old now
I love it, made it last night and had it for breakfast, it was AMAZING. Thanks Chef John!
thank you for keeping me fed for the last couple years chef john
This is so delicious! The lemon peel is perfect.
For some odd reason, I thought that said Banana Panna Cotta. So I watched this whole episode with the thought "Where's the banana!??!?!" Then I read the title more carefully "buttermilk." I feel dumb.
Thank You chef John You are the best Don't let People bother you about the way you Talk your voice is Amazing
Thank you for this video😊 You had the most relaxing voice. 👍👍👍
That is a perfect looking dessert! I will try it for sure, thank you for all your videos, they are great! I cooked/baked several of your recipes. Falafel is the notorious one :)
I love buttermilk. Great dessert !
Wow! Infantile haters came out in hordes. Chef John, I love your voice and your funny commentaries. You instructions are fun, clear and inspiring. I lost count how many of your recipes I made already.
Looks delicious as usual Chef John, tyfs!!!
love it
It's so beautiful! !! everytime I watch your videos chef I feel rejuvenated and inspired! +foodwishes
That looks wonderful 🙂
Awesome! I love pannacotta.
This looks SO GOOD!! MMMMMmmm!!!
Oh how I wish you had posted this a few hours ago. I just made some today and I like this recipe more than the one I used! Although, it was still heaven in a cup.
I've only had panna cotta once and it was good, but that one looks much better.
Love you chef John
Thanks for posting! Looks delicious
chef John thanks for the recipe. I never knew making panna cotta was so easy
Awesome recipe
This is the funniest guy on RUclips wtf is this, love it!
Mouth watering thank you
Yummy!! heavenly panna cotta
chef John you did it again!
Uh uh.. Imma just pour the entire thing into a single bowl and eat it all to myself.
Something I like to do is scrape a vanilla bean or two into the milk mixture as it warms; It gives a nice look to the finished product and the vanilla flavor from the seeds is very satisfying. :)
you are SO goofy! i love it hahah! that ending man!
Oh yea! I've mad it many times and real (soft) vanilla bean is a MUST.
Looks mighty good Chef... :)
great video john, looks good
This is the first thing he has made that I think I will actually make IRL!!
I love your videos
I love your videos, you're amazing.
Thanks nice pana cotta. I love this.
I love your voice and I'm gonna make some of the food that's on your channel some day ^_^ and heeey food wishes and I also wanted to say I'm subscribed to your own channel too ^_^
One can lightly coat the ramekins with a neutral oil like canola, and it makes removing them 100 times easier. You still have to run a knife around the top, but it slides out beautifully, and the oil ensure a lovely shine to the surface, without adding any flavour. Also, for fun, I've used a nut oil like walnut or hazelnut, and added that little note of flavour while achieving the same easy removal.
yum that looks so good! Perhaps try putting a parchment round on the bottom of the ramekin so it will release easier?
What a cool desert! No pun intended...
For the second way of serving, I would've dressed it with some delicious wild berry sauce to hide the flaws and add a nice touch to the flavor.
Am I the only one who is curious about what this guy looks like? Lol love these videos!!
Chef John I believe you're referring to any glassware that your mum would refer to as "for special occasions" (aka never)
tasty and Yummy
is it also possible with agar agar instead of gelatin?
Your next recipe should be gyros! Id love to see you make that, love the show!
oh yum..! I'll try it the second way with honey...
Chef John, I want to try making a dessert using this recipe poured into little cookie-cups, for a super-rich bite-sized overly-hyphenated treat.
My question is, is there any way to pour the hot cream mixture into a cookie cup without annihilating the cookie before it fully sets?
Is it possible to have a conversion for gelatin sheets please? (:
Thank you for settling the argument in my household of panna cotta vs. panna cÓtta pronunciation.
It actually DOES both melt and dissolve! Melting is the process of heat changing the state of matter (solid gelatin to liquid), and dissolving is when particles combine in one mixture (liquid gelatin + cream).
Ugh you're amazing.
I don't think I've seen you make jerk chicken yet! That's my food wish; to see you make Jamaican jerk chicken on your funky backyard brick grill! Thanks chef John!!
Love the videos, John. One question though. How do you convince the guy on piano to play that song in the background of your videos every time? He must be well paid
yummy
I once read that focusing the camera makes videos better
I'll do the jokes.
Food Wishes
I can't wait to see what new puns you are cooking up, us viewers just eat them up!
Chef John is a savage.
*****
I hope he doesn't get too salty, his videos are pretty sweet.
that's nothing ,try to watch Gordon Ramsay videos, you can see food atoms.
thank god you said "cotta" the right way at the end
CODDA
Chef John is the OG pronunciation troll.
He's from the Midwest probably because I say it exactly the same
I was imitating his odd way of saying it throughout the entire video XD
I feel like you should go to Chopped! It would be so fun! And you would kill it with all of your culinary knowledge and experience with ingredients. :D
where has this recipe been all my life
Viewers, what to do with all the leftover buttermilk from Chef's amazing creme fraiche, here ya go! I love panna cotta and creme fraiche, thank you Sweet John!
good recipe but i have no butter milk than what can i use can i use regularly milk
I came here to say that my swedish bakery (Swedish Crown Bakery) makes wonderful Rasberry Buttermilk panna cotta's. And Passion Fruit not too long ago. It's delicious, and Yours looks pretty close to theirs, minus rasberry of course.
Would this work with the buttermilk substitute where you sour some milk for like 8 minutes with lemon juice?
Chef John, could you have lightly sprayed the ramekins with a pan spray before pouring in the Panna Cotta to help with the suction problem??
yo chef! you are the greatest! new saucepan?
I would like to request for a classic recipe for panna cotta - with egg white and bake in the oven
please
Chef John a god amongst men
Could this be adapted into a caramel flan type thing? That can easily cover up the blemishes from the ramekin at the end...
o one important things i have no butter milk than can i melt the butter than use in regularly milk or almond milk whats brand good in almond milk
I live in Malta, and we don't get buttermilk easily. And when we do, it ridiculously priced. I know I can make my own, but it's never the same. However, do make homemade Kefir. Can I use that instead?
What would be a good dairy free substitute for the heavy cream?
I don't have a sugar problem so hell yeah I'm making this for sure.
so, pizza pot pie is apparently a thing. and now I'm curious as to just how you'd actually do it yourself. the recipes I've seen so far haven't seemed to live up to the idea.
On serving method #2, could one blowtorch top briefly? Akin to creme brulee ish?
can use like agar agar instead of gelatin?
It looks like a tofu dessert! 😍
could i substitute walnuts for the sugar? thanks
Would the consistency for this be more of like a pudding or a jello?
Can you do Lemon Itailian Ice or recommend a recipe
Either oil the ramikens or use washed Joghurt cups. With these you can cut a small whole in the bottom once you're ready to serve and they'll come out super easy
Sensi can you make some healthy chocolate cake with stevia sugar thing?
thanx
this is off topic but where i can buy fresh mozarella, it cant find it in supermarket. I lived in south east asia
If the recipe doesn't contain cayenne, at least the video will contain the word "Regardless". I do love your videos.
It looked more impressive in the sundae dishes, I think.
would this work with pectin instead of gelatin?