Gramercy Tavern's Panna Cotta

Updated Sept. 15, 2023

Total Time
20 minutes, plus 2 hours' refrigeration and 1 hour's sit
Rating
4(107)
Comments
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Featured in: FOOD; Baby Food

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Ingredients

Yield:Six servings
  • 1cup plus 2 tablespoons heavy cream
  • ½cup sugar
  • 3tablespoons cold water
  • 1package powdered gelatin
  • 1⅔cups buttermilk
  • teaspoon kosher salt
  • Fresh fruit for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

259 calories; 17 grams fat; 11 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 8 grams protein; 162 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

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Ratings

4 out of 5
107 user ratings
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Comments

I made Ms. O'Neill's recipe for Panna Cotta for years when I was living in New York City. In the move, I lost. This was one of my rotating desserts--easy, no fuss. So I'm delighted to have it again. It's a wonderfully simple dessert and my guests love it.

I remembered my only complaint about this recipe was the Jello-like texture of the panna cotta, which I found a little too rubbery. In speaking with Susan Wyler, a dear friend and cookbook writer, we came to conclusion that there is simply too much gelatin in this recipe. I used 1 1/2 teaspoons of gelatin, and the results were revelatory. The texture is more like creme brulee, though not as custard-like but equally luxurious. I wonder if the gelatin amount was a misprint?

I've made this over a dozen times and it's my favorite go-to dessert. On a few occasions I have used half and half instead of heavy cream. The first time I did this I was horrified to see the mixture curdle after adding the buttermilk. Fortunately I didn't dump it because after it set the texture was smooth as always. The only difference is a lighter taste. They're both delicious.

To serve a large group, could this recipe be doubled then placed in a medium porcelain ramekin until set and then removed onto a platter?

Followed recipe as written…..a winner!

Remember after chilling to take it out 1 hour before serving

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Credits

ADAPTED FROM GRAMERCY TAVERN, MANHATTAN

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