Gramercy Tavern's Panna Cotta
Updated Sept. 15, 2023
- Total Time
- 20 minutes, plus 2 hours' refrigeration and 1 hour's sit
- Rating
- Comments
- Read comments
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Ingredients
- 1cup plus 2 tablespoons heavy cream
- ½cup sugar
- 3tablespoons cold water
- 1package powdered gelatin
- 1⅔cups buttermilk
- ⅛teaspoon kosher salt
- Fresh fruit for garnish
Nutritional analysis per serving (6 servings)
259 calories; 17 grams fat; 11 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 8 grams protein; 162 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cream and sugar in a medium saucepan over medium heat until the sugar dissolves, about 7 minutes. Meanwhile, place the water in a small bowl and sprinkle the gelatin over it (do not stir). Let stand for 5 minutes.
- Step 2
Stir the gelatin into the warm cream until melted. Stir in the buttermilk and salt and ladle the mixture into 6 6-ounce ramekins. Refrigerate, loosely covered, until set, at least 2 hours. To serve, run the tip of a small knife around the edge of the ramekins to loosen the panna cotta and unmold onto individual plates. Let stand until almost at room temperature, about 1 hour. Surround with fruit and serve.
Private Notes
Comments
I made Ms. O'Neill's recipe for Panna Cotta for years when I was living in New York City. In the move, I lost. This was one of my rotating desserts--easy, no fuss. So I'm delighted to have it again. It's a wonderfully simple dessert and my guests love it.
I remembered my only complaint about this recipe was the Jello-like texture of the panna cotta, which I found a little too rubbery. In speaking with Susan Wyler, a dear friend and cookbook writer, we came to conclusion that there is simply too much gelatin in this recipe. I used 1 1/2 teaspoons of gelatin, and the results were revelatory. The texture is more like creme brulee, though not as custard-like but equally luxurious. I wonder if the gelatin amount was a misprint?
I've made this over a dozen times and it's my favorite go-to dessert. On a few occasions I have used half and half instead of heavy cream. The first time I did this I was horrified to see the mixture curdle after adding the buttermilk. Fortunately I didn't dump it because after it set the texture was smooth as always. The only difference is a lighter taste. They're both delicious.
To serve a large group, could this recipe be doubled then placed in a medium porcelain ramekin until set and then removed onto a platter?
Followed recipe as written…..a winner!
Remember after chilling to take it out 1 hour before serving
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