A great dessert for Christmas: Buttermilk pannacotta with berry foam. Easy to prepare (about 15 minutes of your time) and the pannacotta can be made a day before you've got your dinner! So minder stress at christmastime.
Ingredients (5 persons):
- 6 sheets gelatin (good for 0.5 liter liquid);
- 150 mL half and half;
- 200 mL milk;
- 180 mL buttermilk;
- 2 teaspoons vanilla-extract;
- 110 grams sugar
- 2 eggs;
- 50 mL water;
- 150 mL berry juice (no sugar added!);
- 70 grams sugar.
- Small pudding molds or timbales;
- Au-bain-marie pan and bowl;
Soak the gelatin sheets in a large enough bowl filled with cold water. Heat the half and half and dissolve the sugar and vanilla-extract. Bring to a boil and take of the heat. Dissolve the gelatin in the half and half mixture. With a whisk mix the milk and buttermilk through. Pour the mixture in the molds and place them for at least 3 hours in the refrigerator.
Just for serving take the pannacotta out of the molds and make the berry foam.
Break the eggs in the au-bain-marie bowl. Add the sugar. With an electric mixture (or enough hand power with a whisk) foam the eggs. Add the berry juice and water and mix some more. Put the bowl on the pan with water and start to heat the water. Keep whisking, until you notice that the sauce becomes warm and thickens. Serve immediately!
Tips en tricks:
- If you don't have timbales or small pudding forms, you can use tea or coffee cups instead;
- When you rinse the forms with cold water before pouring in the pannacotta, the pannacotta will get better out of the form when it's time to serve;
- Au-bain-marie means: a pan with about 2 cm of water, which you boil, which contains a suiting metal or glass bowl (the bottom of the bowl may not touch the water). In the bowl you can melt chocolate or heat delicate liquids very slowly.
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