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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 Fried Oysters

Ingredients Ingredient Checklist Nonstick cooking spray 1 tablespoon granulated gelatin 3 cups heavy cream 1 cup buttermilk 1/2 cup granulated sugar 1 vanilla bean, split Pinch of salt 6 passion fruits Confectioners’ sugar, as needed 6 Heart-Shaped Sugar Cookies Edible flowers or raspberries, for garnish (optional) Mint leaves, for garnish (optional)

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 Fried Oysters

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Fried Oysters

Fried Oysters

Ingredients

Ingredients

  • Nonstick cooking spray 1 tablespoon granulated gelatin 3 cups heavy cream 1 cup buttermilk 1/2 cup granulated sugar 1 vanilla bean, split Pinch of salt 6 passion fruits Confectioners’ sugar, as needed 6 Heart-Shaped Sugar Cookies Edible flowers or raspberries, for garnish (optional) Mint leaves, for garnish (optional)

Directions

Lightly spray six 8-ounce molds with cooking spray; set aside. Place 3 tablespoons cold water in a small bowl; sprinkle gelatin over bowl and set aside to soften.

Place heavy cream and buttermilk in a medium saucepan and bring to a boil over medium-high heat. Add softened gelatin mixture and granulated sugar. Scrape vanilla bean seeds into cream mixture and add vanilla bean and salt; cook, whisking, until gelatin and sugar have dissolved. Strain mixture into a heatproof container with a pourable spout.

Divide cream mixture evenly between prepared molds. Transfer molds to refrigerator; chill until set, 6 to 8 hours and up to overnight.

Just before serving, scoop out flesh and seeds from passion fruits into a small bowl. Add enough confectioners’ sugar to sweeten as desired; stir until well combined.

To serve, place a cookie in the center of each of 6 plates. Invert a panna cotta onto each cookie and serve with passion fruit sauce. Garnish as desired; serve immediately.

Reviews (3)

 Add Rating & Review     8 Ratings   5 star values:        2    4 star values:        1    3 star values:        3    2 star values:        1    1 star values:        1

Reviews (3)

Add Rating & Review     8 Ratings   5 star values:        2    4 star values:        1    3 star values:        3    2 star values:        1    1 star values:        1

Add Rating & Review

8 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 1

8 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 1

8 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 1

  • 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: Unrated       02/17/2009   Cool cream and gelatin mixture slightly before adding buttermilk and you will have a perfect Panna Cotta. The demo showed seperate layers..Yuck. Does anyone really want to eat the gelatin when it seperates? As a pastry chef who makes buttermilk Panna cotta everyday, I was amazed to see such a poorly made one. Liked the cookie idea tho!  

Martha Stewart Member     Rating: Unrated       02/17/2009   As a pastry chef who makes Buttermilk Panna Cotta every week, the demo showed the Panna Cotta with a layer of clear gelatin when turned out of the mold. While this occasionally can happen, I would NEVER serve a Panna Cotta that looked like this one! Who wants to eat a layer of clear gelatin? YUCK. If the cream and gelatin mixture is allowed to cool slightly before adding buttermilk, this should not happen. Nice idea..may do this for next years Vvalentine celebtation.  

Martha Stewart Member     Rating: Unrated       02/15/2009   I made this for Valentines Day dessert. I was not a huge fan of the cookie base ( I thougt it was too "crunchy" under such a velvety soft dessert.) But the panna cotta itself was excellent. I didn't have buttermilk on hand, so I substituted plain greek yogurt. I also strained the passion fruit, (we don't like seeds of any kind) I will add this to my growing cookbook of desserts!! Thank You, Martha!!

    Martha Stewart Member

    Rating: Unrated 02/17/2009

Cool cream and gelatin mixture slightly before adding buttermilk and you will have a perfect Panna Cotta. The demo showed seperate layers..Yuck. Does anyone really want to eat the gelatin when it seperates? As a pastry chef who makes buttermilk Panna cotta everyday, I was amazed to see such a poorly made one. Liked the cookie idea tho!

Rating: Unrated

As a pastry chef who makes Buttermilk Panna Cotta every week, the demo showed the Panna Cotta with a layer of clear gelatin when turned out of the mold. While this occasionally can happen, I would NEVER serve a Panna Cotta that looked like this one! Who wants to eat a layer of clear gelatin? YUCK. If the cream and gelatin mixture is allowed to cool slightly before adding buttermilk, this should not happen. Nice idea..may do this for next years Vvalentine celebtation.

Rating: Unrated 02/15/2009

I made this for Valentines Day dessert. I was not a huge fan of the cookie base ( I thougt it was too “crunchy” under such a velvety soft dessert.) But the panna cotta itself was excellent. I didn’t have buttermilk on hand, so I substituted plain greek yogurt. I also strained the passion fruit, (we don’t like seeds of any kind) I will add this to my growing cookbook of desserts!! Thank You, Martha!!

All Reviews for Buttermilk Panna Cotta with Passion Fruit Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Buttermilk Panna Cotta with Passion Fruit Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest