How to Make Buttermilk-Vanilla Panna Cotta with Berries and Honey with Lan Lam
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- Опубліковано 18 лис 2021
- Lan Lam whips up a creamy Buttermilk-Vanilla Panna Cotta with Berries and Honey.
Get the recipe for Buttermilk-Vanilla Panna Cotta with Berries and Honey: cooks.io/3CaxnWZ
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Finally, someone explained why you need to bloom the gelatin before hand. Literally NO ONE can tell me why for years.
I like her already. She’s calm, straightforward and doesn’t smile 24/7 👌🏻
Just out of curiosity, how could I know who smiles that much at ATK? I
…and gorgeous!
I'm most impressed by her pouring all that from a bowl and not making a mess. That is some confidence.
The newer presenters and the UA-cam Videos are becoming my favourites! Thank you, ATK, for evolving while keeping the original spark that made me a fan years ago. Bravo!
Thank You Lan Lam !!!! First time visitor. You wasted zero time getting to your recipe. Clear, calm, polite, intelligent, attractive, no bullshit presentation. All the other Panna Cotta presenters had too much off the subject babble and I could not get past their introduction. You did a PERFECT job presenting. I knew nothing about Panna Cotta (other than the Netflix movie "The Platform", UGH!!!!!) and I had to know what was so special about something I know nothing about. As soon as you mentioned the sugar I instantly knew it was something I could not touch...BUT...your presentation was ...again...PERFECT!!!!!.....TM
I do believe Lan's voice is getting stronger since she first joined the team and she made this recipe look so darn easy. I wonder if she could do the same for zabaglione? And I loved the little science bit about blooming gelatin. I'll bet there's a show to be done on gelatin and similar products. I've always wondered about the gelatin sheets and their different strengths. And I've notice others in the comments asking about agar. Or maybe the show is "What makes thing set". Yogurt sets up thru bacteria? Jelly & jams set with pectin? Fat sets with temperature? Chocolate sets with crystals? And I'm sure there's more.
love the little food science bit on gelatin
Just made it, easy and a perfect spring dessert! Be REALLY careful adding a small amount of salt, without it it's too bland, but a very small amount goes a long way. Thank you
I love Lan
When she has cooking set on Cook's Country.
I like how you made the vanilla panna cotta. Absolutely amazing and worth a try. thanks for sharing
She is super cute! 😊
i really like your depiction of gelatin bloom. excellent vid
wiggle wiggle wiggle!
Lan rocks.
Ty! Lan this seems like an easy recipe but impressive in its simplicity!
Texture looks so perfect. I am making this!
Wow!!! That looks lovely!
Always a lovely dessert Thank you
Looks delicious
This sounds like a great version. And I have buttermilk for Thanksgiving!
Looks great 👍
Gorgeous 🙏🏽
Awesomeness ❤
The pana cotta is the message 😜
I like her cooking she cooks Very Delious
Cool
I was part of the testing for this recipe, and the original recipe they sent didnt have the straining step, i definitely had to add that on my own and i had to add TWO packs of gelatin to get mine to set
Alright ! I made it changing the heavy cream for eggnog . Really good, never made this before it was a little loose, don’t know if that is the way it should be or because I used eggnog either way it was excellent.
I’m not an expert or anything (nor do I play one on TV), but it sounds like maybe you didn’t use enough gelatin??
Since this recipe contains NO eggs, it’s the gelatin that makes the thing firm up,
I’m just guessing, of course.
But I’ve been cooking for over 45 years and I’ve made a lot of eggnog, puddings, and yes - panda cotta.
@LLM, I meant, “panna” cotta, not “panda” cotta.
Stupid autocorrect!
A lot of recipes use gelatin sheets that they put in water but they are harder to find
Everything is excellent - recipe, visuals, sound, and presenter. An inspiring dish. I see flavors of lime zest, basil, and unusual things I had never thought of.
Only one thing puzzles me - Gelatin is never cooked on the stove. Only bloomed, then added to hot liquids. Most of the pro chefs used gelatin leaves, soak in water, then dissolve in hot liquids. The leaves don't clump. I think there was a mistake made in cooking the gelatin. It should not be cooked. You can cook Agar Agar however.
Can I use regular evaporated milk instead of whipping cream? Great recipe.. thanks for being precise
No. Only heavy cream. The fat is necessary for the texture or you would have to add more gelatin.
Would cream work instead of buttermilk? Just wondering. Or, would homemade buttermilk work (by adding lemon juice to whole milk?)
Of course it would! Cream is the original. Buttermilk is a variation on cream. Use cream by all means. I would use some lemon or lime zest so milk does not curdle.
😊
As a veggy-tarian, I would like to know how to substitute the animal gelatin for plant gelatin. I appreciate your help.
this is the same way you make a bavarois right?
Yes, except that you need eggs for the Bavarois
I do have some questions: If you would like to use Agaragar instead of gelatine, what would the correct amount be? Is it possible to achieve the same consistency?
@Lou - Yes, I would like to know about using plant gelatins as well.
Hello 👋 👍🙏
Based on the title, I thought Lan Lam was an asian ingredient I never heard of.
how precise someone can be with cups and tsps ? Lets call it America’s Guess Kitchen.
Instead of heavy cream I will use eggnog?
yum - some cinnamon and rum, too!
Não entendo nada faz alguma coisa
I want to make this in loaf form for my work potluck 🤔🤔🤔🤔
Update: I made this in loaf form for a work potluck. Every had this face when I said buttermilk 🤢 However, it was devoured in 5 min. Next time I'm making 2-3!!!
Not good for it to sit out very long, so probably not good for a potluck..
I've made it for parties in little 2 oz or 4 oz plastic containers, like the ones that hold condiments when you get take out food. You can get the containers and lids at Smart & Final or a restaurant supply store. No clean up or cross contamination!
She said two cups of heavy cream when she added to the pan, and then when she tasted it, she said she liked the tangy buttermilk taste. The recipe says Buttermilk Vanilla Panna Cotta. How much buttermilk do you use?
5:03 2 cups of buttermilk is added.
Ultra V-Neck ❤
She's very attractive.
Hello my future wife💖I just love watching you make delicious recipes...
Be respectful! She is not your wife. Save the sexism for your own mancave. Not here.
@@mjremy2605 Listen here Karen, the last time I checked, you were not the YT police so keep moving and keep your nose where it belongs.
Really sorry, but this is not panna cotta, it's just some dish based on panna cotta. Even a beginner Italian cook would lough if he saw the recipe. Salt?...Buttermilk?...No way. I've seen another "recipe" where the so called "cook" added milk, and another one where they added coconut milk, and they dared call it panna cotta. That's really sad. Panna cotta means, in Italian, cooked cream, and that's it. Cream, gelatin and sugar. Vanilla is OK. And, by the way, to release it from the cup, we just dip it for a couple of seconds in a bowl with hot water. No need for a knife. I suppose a US American would be pissed if they saw me cook a chicken and call it "Thanksgiving Turkey", it's about the same thing.
Yes, it is Panna Cotta. You can substitute Cream for Buttermilk as a variation. Buttermilk is simply soured cream, so what is so different? By making is slightly sour, and adding honey on top as a garnish, you create a different flavor profile. Panna Cotta is milk, sugar, cream, gelatin. That is the basis of this dish too.
If you wish to make it with Coconut cream instead of dairy cream, same thing. Its a lighter recipe, same concept. No recipe is set in stone. They are all variations on the same theme of milk, cream, sugar, gelatin. Now if you added eggs, cornflour, it would be a custard or pudding, but not Panna Cotta. The denser more floury pudding is not the same as the delicate taste of the cream in a Panna Cotta.
As far as how you release something from a mold, there is no standard way to do it. It is extremely petty of you to make nasty remarks about how something is unmolded. Dance a jig and unmold it on your head if you want, but if she wants to use a knife and it is easier for her, that is FINE with the rest of us. You do your boiled water thing if you choose. Ridiculous pettiness! And if you want to call a chicken - a turkey, go ahead. Who cares.
So..... Milk Jello. Not hating, looks good, especially with berries and honey. But it's milk Jello. :)
@DigitalRanger - Only if you don't yet know about Italian food.