Buttermilk Panna Cotta from Mission Street Food by Anthony Myint and Karen Leibowitz
I adapted this recipe from a pastry-chef friend. (Thanks, ML!) We served it successfully with a variety of accompaniments, ranging from cornbread fried in butter, to a mélange of fresh peas, pea...
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Ingredients
- ⅓ cup fresh lemon juice
- 5½ sheets of gelatin bloomed in cold water, or 14 grams of powdered gelatin
- 2 cups buttermilk
- 2¾ cups sugar
- 7 cups cream
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