Buttermilk-Grand Marnier Panna Cotta

Buttermilk-Grand Marnier Panna Cotta
Yields 12
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  1. 1/2 cup buttermilk
  2. 3 teaspoons gelatin (1 envelope)
  3. 1 cup heavy cream
  4. 1/4 cup sugar
  5. 1 tablespoon orange liqueur
  6. 1 tablespoon orange zest
  7. 1/2 vanilla bean, split lengthwise
  8. 1 recipe Pistachio Shortbread (see below)
  1. Combine buttermilk and gelatin in a small bowl; set aside to soften.
  2. Combine cream, sugar, liqueur, zest, and vanilla bean in a small saucepan. Bring to a simmer. Remove from heat.
  3. Stir in buttermilk mixture, whisking until all gelatin solids are dissolved; strain.
  4. Evenly divide mixture among 12 (1 3/4-ounce) silicone molds. Refrigerate for 4 hours.
  5. To unmold, gently pull edges of custards to loosen. Invert onto Pistachio Shortbread rounds to serve.
Victoria https://www.victoriamag.com/
Pistachio Shortbread
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  1. 2/3 cup unsalted butter, softened
  2. 1 tablespoon pistachio paste
  3. 1/4 cup confectioners’ sugar
  4. 1/4 teaspoon vanilla extract
  5. 3/4 cup all-purpose flour
  6. 1/8 teaspoon salt
  7. 1/4 cup finely chopped pistachios
  1. Combine butter, pistachio paste, confectioners’ sugar, and vanilla extract in a large bowl. Beat mixture until light and fluffy, using an electric mixer at medium speed.
  2. Sift together flour and salt in a medium bowl. Slowly add flour mixture to butter mixture, beating on low speed until combined. Fold in chopped pistachios.
  3. Wrap dough in plastic wrap and refrigerate for 2 hours or overnight.
  4. Preheat oven to 350º.
  5. Line a cookie sheet with parchment paper. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2-inch fluted round cutter.
  6. Place on cookie sheet approximately 1 inch apart.
  7. Bake for 10 to 12 minutes, or until edges of cookies are lightly browned.
  8. Cool on pan for 1 minute; remove to wire rack to cool completely.
Victoria https://www.victoriamag.com/
From “A Sideboard of Sweet Temptations” in the January/February 2007 issue of Victoria magazine.

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