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I’ve always preferred panna cotta made with equal parts buttermilk and heavy cream. It always is a bit funny seeing a recipe all in grams but I actually prefer it that way. Buttermilk maple panna cotta sounds delicious! https://www.bbc.co.uk/food/recipes/blueberry_and_buttermilk_71250 The buttermilk’s tangy edge adds depth and moderates the richness of the heavy cream, and the heavy cream plays an important practical role: It can be heated past 150 degrees—the temperature at which I have found that gelatin reliably dissolves and flavorings can be infused into it—without curdling. It is thickened with gelatin and must chill for a few hours to set. According to Wikipedia, panna cotta originates from the Piedmont region of Italy. Panna cotta, meaning “cooked cream,” is an Italian dessert made by simmering milk or cream and sugar together. The next time I make panna cotta I am definitely going to try this recipe. It has taken me a bit to get used to always using my scale but when I do recipes always turn out better.
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