Buttermilk Panna Cotta - How to Make Panna Cotta - Chilled Italian Dessert
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- Опубліковано 15 тра 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!
- Навчання та стиль
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 :)
My sister really, reallly would love to hear you say Mollusk. Just a request. You're a beautiful soul.
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
"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!
I'm always looking forward to the end of the video, where he says "enjoyyyy". it's makes me happy for some reason :)
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!
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.
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!!!
The best, most entertaining and *useful* food channel on UA-cam. Yes. That's you, Chef John. You can quit grinning now--or not.
I love how he has all these freakishly small utensils and how he never misses an opportunity to use them.
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
That "freakishly small metal spoon" is just a teaspoon, right?
This is so delicious! The lemon peel is perfect.
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 :)
Thank you for this video😊 You had the most relaxing voice. 👍👍👍
Thank You chef John You are the best Don't let People bother you about the way you Talk your voice is Amazing
It's so beautiful! !! everytime I watch your videos chef I feel rejuvenated and inspired! +foodwishes
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 love buttermilk. Great dessert !
Looks delicious as usual Chef John, tyfs!!!
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.
Oh yea! I've mad it many times and real (soft) vanilla bean is a MUST.
This looks SO GOOD!! MMMMMmmm!!!
chef John thanks for the recipe. I never knew making panna cotta was so easy
chef John you did it again!
Love you chef John
This is the first thing he has made that I think I will actually make IRL!!
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.
That looks wonderful 🙂
Thanks for posting! Looks delicious
Awesome! I love pannacotta.
This is the funniest guy on UA-cam wtf is this, love it!
No cayenne? Where is the real Chef Jon?
Whoa calm down there ABBA
That joke is starting to get old now
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.
you are SO goofy! i love it hahah! that ending man!
I've only had panna cotta once and it was good, but that one looks much better.
yum that looks so good! Perhaps try putting a parchment round on the bottom of the ramekin so it will release easier?
where has this recipe been all my life
Yummy!! heavenly panna cotta
Thank you for settling the argument in my household of panna cotta vs. panna cÓtta pronunciation.
I love your videos, you're amazing.
Awesome recipe
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. :)
love it
What a cool desert! No pun intended...
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.
Looks mighty good Chef... :)
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
great video john, looks good
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
Thanks nice pana cotta. I love this.
Mouth watering thank you
Your next recipe should be gyros! Id love to see you make that, love the show!
Uh uh.. Imma just pour the entire thing into a single bowl and eat it all to myself.
I love your videos
Chef John I believe you're referring to any glassware that your mum would refer to as "for special occasions" (aka never)
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!!
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?
Chef John a god amongst men
Ugh you're amazing.
Am I the only one who is curious about what this guy looks like? Lol love these videos!!
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.
oh yum..! I'll try it the second way with honey...
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
I feel like the average viewer can't understand the depth of comedy chef john sometimes goes to
yo chef! you are the greatest! new saucepan?
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!
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).
It looks like a tofu dessert! 😍
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??
is it also possible with agar agar instead of gelatin?
Hi Chef John. I'm a noob cook, but for the second method, wouldn't it be easier to apply some sort of film layer between the bowl and the mixture? Then when you serve, you can simply lift up on the sheet and then remove it?
tasty and Yummy
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.
looks delicious like always! I can't wait to dream about making this, then to come to the realization that I have no ingredients in my household nor do I have the incentive or dedication to create or go out and obtain the required ingredients for this recipe.
Is it possible to have a conversion for gelatin sheets please? (:
Could this be adapted into a caramel flan type thing? That can easily cover up the blemishes from the ramekin at the end...
I would like to request for a classic recipe for panna cotta - with egg white and bake in the oven
please
good recipe but i have no butter milk than what can i use can i use regularly milk
Can you do Lemon Itailian Ice or recommend a recipe
I don't have a sugar problem so hell yeah I'm making this for sure.
Do you have a garden for your cooking? :)
Would this work with the buttermilk substitute where you sour some milk for like 8 minutes with lemon juice?
yummy
Sensi can you make some healthy chocolate cake with stevia sugar thing?
I am so hungry after saw it.
On serving method #2, could one blowtorch top briefly? Akin to creme brulee ish?
Would the consistency for this be more of like a pudding or a jello?
could i substitute walnuts for the sugar? thanks
What would be a good dairy free substitute for the heavy cream?
Chef jave you ever done a pana cotta creme brule'?
this is off topic but where i can buy fresh mozarella, it cant find it in supermarket. I lived in south east asia
can use like agar agar instead of gelatin?
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.