Français
| Register    
Search

Advanced research

Savory Buttermilk Panna Cotta with Vinaigrette and Muscadine ReductionTheWorldWideGourmet.com

Flavors of the USA

Total time: 1hr to 2hr

Preparation time: 1 hour
Refrigeration time: Overnight
Cooking time: 30 minutes

Difficulty: Average

Add to favorites Print
Nutritional values

per 100 g

Energy:149.6 kcal

Proteins:0.9 g

Fats:10.9 g

Carbohydrate:5.7 g

Fibers:0.5 g

Sugar:2.2 g

Cholesterol:12.5 mg

Sodium:207.6 mg

Calcium:16.7 mg

SIMILAR RECIPES

  • Asparagus Chartreuse with Smoked Sturgeon Mousse and Osietra Caviar

  • Tomato Tartar with Cilantro and Tomato Jelly

  • Summer Vegetable Tian

  • Warm Duck Foie Gras in Swiss Chard Greens

  • Calf's Liver and Pear Mousse

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

*Ingredients

1 3/4

sheets of gelatin, softened in water

180

ml

and half cream

freshly ground black pepper (sift to remove any large pieces)

salt

15

ml

sugar

10

ml

chopped chives

60

ml

buttermilk

1

bunch of asparagus

*Muscadine Vinaigrette

500

ml

muscadine wine (muscat)

10

ml

kosher salt

5

ml

dijon mustard

15

ml

lemon juice

5

ml

freshly ground pepper

125

ml

grapeseed oil

60

ml

hazelnut oil

*Muscadine reduction

sea salt

freshly ground pepper

375

ml

muscadine wine, reduced by half

juice of 1 lemon

5

ml

truffle oil

1 3/4

sheets gelatin, softened in water

*Asparagus juice

125

ml

muscadine wine, reduced by half

1

gelatin sheet, softened in water

250

ml

asparagus juice (liquefy and strain the stems)

*Finishing

1

slice of country ham

1

sorrel leaves

METHOD

  1. Bring the cream to a simmer with the sugar, salt and pepper.
  2. Remove from the heat and whisk in the softened gelatin and crème fraîche. Whisk until the gelatin is melted.
  3. Whisk in the buttermilk and chives. Taste for seasoning.
  4. Fill molds. Refrigerate overnight.
  5. Cut the tips (top 3") off the asparagus, blanch and quarter. Juice the woody bottoms and reserve the juice. Peel and blanch the middle sections and slice paper thin.

To make the muscadine vinaigrette

  1. Reduce wine to 165 ml (2/3 cup) and allow the reduction to cool.
  2. Stir in the mustard, lemon juice, salt and pepper. Whisk in oils and check the seasoning.

To make the muscadine reduction

  1. Combine all the ingredients for the reduction.
  2. Pour 60 ml (1/4 cup) over the sliced middle sections of asparagus.
  3. Layer on top of the set panna cottas, creating a single layer of asparagus so the panna cotta will sit flat when unmolded on a plate.

To make the asparagus juice

  1. Add the 60 ml (1/4 cup) reduced muscadine to 1 sheet of softened gelatin.
  2. Stir into the asparagus juice. Keep cold so that color stays green.

Presentation

  1. Unmold the panna cottas, upside down, in the center of salad plates. Use a torch to lightly heat the molds so that the panna cotta comes out smoothly.
  2. Place 3 spears of chive on top of each panna cotta.
  3. Dress 60 ml (1/4 cup) asparagus tips and julienned country ham with muscadine vinaigrette.
  4. Lay the asparagus tips and julienned country ham in a circle around the panna cotta.
  5. Sprinkle some sorrel, cut into chiffonade (thin strips), around the perimeter.

CHEF'S NOTES

The panna cotta is best if made a day ahead so that it has time to set.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box