Cheese Panna Cotta – Indulgent, yet refreshing, and elegant dessert that surely is worth to taste.
- 2 tsp. unflavored gelatin
- 2 cups heavy cream
- 3/4 cup sugar
- 1 cup fresh creamy cheese
- 1-1/2 tsp. pure vanilla extract
- 1 cup buttermilk
- Red cherry pulp sauce
- Small Ramekins
- Sprinkle the gelatin over 4 teaspoons water to soften. Set aside. Meanwhile, in a large saucepan, combine the heavy cream and 1/2 cup of the sugar. Bring to a simmer over medium heat but do not let boil, then turn off the heat and whisk until the pieces of cheese are totally smooth. Add the vanilla and the softened gelatin and whisk again to dissolve the gelatin. Whisk in the buttermilk. Strain the hot mixture through a fine-mesh strainer into a pitcher with a pour spout.
Pour the mixture into the ramekins and refrigerate for at least 3 hours or overnight.
When ready to serve, carefully dip the bottom of each ramekin into a baking pan of hot water for about 10 seconds. Wipe the bottom of the ramekins dry, and then run a thin knife around the edge of the molds to loosen the Panna cotta. Set a chilled dessert plate over the top of a ramekin, and then flip the plate and ramekin over at the same time, inverting the mold onto the plate. Repeat with the remaining ramekins. Glaze with the red cherry pulp and serve immediately.