Saltine Panna Cotta Recipes

Steps:

• 1. Grease 4 (1-cup) size ramekins with nonstick spray to evenly coat the insides.
• 2. Begin by adding milk, cream and sugar to a pot and set over medium heat. Add vanilla bean and seeds and 4 strips of lemon peel (try not to get any of the white pith). Bring to a simmer. Once the mixture begins to bubble, turn off the heat.
• 3. While the mixture is heating, combine the gelatin and lemon juice, whisking as you go to avoid lumps. Temper the gelatin with about 1/2 cup of the heated milk/cream mixture and whisk back into the remaining mixture. Strain cream mixture using a fine mesh strainer, into a bowl and discard the vanilla pod and lemon peel. Add the creme fraiche and gently whisk to combine the mixture. Distribute evenly among the ramekins and place in the refrigerator for 4 to 6 hours or until they are set.
• 4. In a small saucepan reduce balsamic vinegar over low heat until slightly syrupy 5 to 7 minutes. Add sugar and stir until dissolved.
• 5. Remove the ramekins from the refrigerator and top with quartered strawberries. Drizzle the tops with the balsamic syrup and serve.

Steps:

• Place sixteen 4-ounce ramekins on a rimmed baking sheet.
• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
• Fill a large pot halfway with water and bring to a simmer over medium heat.
• Combine vanilla pods, scraped beans, heavy cream, and 1 cup sugar in a large bowl that will fit snugly into the pot; whisk thoroughly to mix. Place bowl over simmering water; whisk until cream mixture is just warm and sugar is dissolved, about 5 minutes.
• Remove bowl from heat and strain cream mixture using a fine-mesh strainer. Pour out hot water.
• Sprinkle gelatin over 1/2 cup water in a small bowl and stir quickly with a large toothpick until granules are separated. Pour gelatin into cream mixture and whisk thoroughly. Let sit until slightly cool, about 20 minutes.
• Whisk buttermilk thoroughly into cream mixture; pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
• Place blueberries in a large saucepan over medium heat; cook until slightly toasted and starting to release their juices, about 5 minutes. Stir in orange juice and 1 cup sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
• Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.

Steps:

• 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.
• 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.

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Steps:

• Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
• Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
• Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
• Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
• Garnish with remaining lemon zest before serving.

Steps:

• Heat the oven to 250°F.
• Put the saltines on a parchment-lined sheet pan. Bake for 20 minutes to toast them lightly. Cool completely.
• Transfer the saltines to a blender, pour in the milk, and blend on high for about 20 seconds. Immediately strain the saltine milk through a fine-mesh sieve into a medium bowl, using your hand or the back of a ladle to wring all the milk out of the saltines. Do not force any mushy saltines through the sieve. (We compost the mush.)
• Whisk in the heavy cream, sugar, salt, and baking soda until fully dissolved.
• Bloom the gelatin (see page 29).
• Pour the saltine mixture into a medium saucepan and heat until warm to the touch. Remove from the heat, add the bloomed gelatin, and whisk until dissolved.
• Lightly Pam-spray 4 (2-ounce) circular molds. We use silicone molds for ease of removal once the panna cottas are set. Put the molds on a flat, transportable surface. Pour the saltine panna cotta base into the molds and transfer to the freezer to set for at least 3 hours, or overnight.
• Remove the panna cottas from their molds by gently popping them out or by plunging the bases of the molds into warm water for 3 seconds, then tapping them upside down on the counter. Stored in an airtight container, the panna cottas will keep in the freezer for 1 month. Thaw before serving, either overnight in the fridge or for 3 hours at room temperature.
• notes
• Toasting the saltines deepens the flavor of the steeped milk.
• Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon.