I was inspired by a recipe over on Alexandra's kitchen. I've never tried panna cotta before, and I was looking for a recipe to use some leftover heavy cream and buttermilk in.
This was a delightful surprise. It tasted exactly like one of my favorite childhood treats: vanilla cream farmers' cheese. We call it kremturo.
1.5 tsp gelatin
1.25 cup heavy cream
6 tbsp sugar
1 tbsp vanilla sugar
1.75 cup buttermilk
0.25 tsp nutmeg
Bloom the gelatin in 1 tbsp cold water. Heat the heavy cream with the sugars and the nutmeg to a simmer. Microwave the softened gelatin, just until liquid. Pour into the simmering sweet cream.
Pour in the buttermilk and distribute into six 8-oz ramekins. Refrigerate overnight covered with foil.
Splenda is safe. Guess who funded the study.
8 hours ago