How to Make Buttermilk-Vanilla Panna Cotta with Berries and Honey with Lan Lam
Lan Lam whips up a creamy Buttermilk-Vanilla Panna Cotta with Berries and Honey.
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She said two cups of heavy cream when she added to the pan, and then when she tasted it, she said she liked the tangy buttermilk taste. The recipe says Buttermilk Vanilla Panna Cotta. How much buttermilk do you use?
Texture looks so perfect. I am making this!
I was part of the testing for this recipe, and the original recipe they sent didnt have the straining step, i definitely had to add that on my own and i had to add TWO packs of gelatin to get mine to set
wiggle wiggle wiggle!
I like her cooking she cooks Very Delious
Hello 👋 👍🙏
A lot of recipes use gelatin sheets that they put in water but they are harder to find
I love Lan
When she has cooking set on Cook's Country.
Thank You Lan Lam !!!! First time visitor. You wasted zero time getting to your recipe. Clear, calm, polite, intelligent, attractive, no bullshit presentation. All the other Panna Cotta presenters had too much off the subject babble and I could not get past their introduction. You did a PERFECT job presenting. I knew nothing about Panna Cotta (other than the Netflix movie "The Platform", UGH!!!!!) and I had to know what was so special about something I know nothing about. As soon as you mentioned the sugar I instantly knew it was something I could not touch…BUT…your presentation was …again…PERFECT!!!!!…..TM
Não entendo nada faz alguma coisa
Can I use regular evaporated milk instead of whipping cream? Great recipe.. thanks for being precise
Wow!!! That looks lovely!
Hello my future wife💖I just love watching you make delicious recipes…
She's very attractive.
The newer presenters and the YOUTUBE Videos are becoming my favourites! Thank you, ATK, for evolving while keeping the original spark that made me a fan years ago. Bravo!
Based on the title, I thought Lan Lam was an asian ingredient I never heard of.
I do believe Lan's voice is getting stronger since she first joined the team and she made this recipe look so darn easy. I wonder if she could do the same for zabaglione? And I loved the little science bit about blooming gelatin. I'll bet there's a show to be done on gelatin and similar products. I've always wondered about the gelatin sheets and their different strengths. And I've notice others in the comments asking about agar. Or maybe the show is "What makes thing set". Yogurt sets up thru bacteria? Jelly & jams set with pectin? Fat sets with temperature? Chocolate sets with crystals? And I'm sure there's more.
Alright ! I made it changing the heavy cream for eggnog . Really good, never made this before it was a little loose, don’t know if that is the way it should be or because I used eggnog either way it was excellent.
love the little food science bit on gelatin
Cool
Ty! Lan this seems like an easy recipe but impressive in its simplicity!
She is super cute! 😊
So….. Milk Jello. Not hating, looks good, especially with berries and honey. But it's milk Jello. 🙂
Lan rocks.
The pana cotta is the message 😜
i really like your depiction of gelatin bloom. excellent vid
This sounds like a great version. And I have buttermilk for Thanksgiving!
this is the same way you make a bavarois right?
Instead of heavy cream I will use eggnog?
Finally, someone explained why you need to bloom the gelatin before hand. Literally NO ONE can tell me why for years.
Gorgeous 🙏🏽
I do have some questions: If you would like to use Agaragar instead of gelatine, what would the correct amount be? Is it possible to achieve the same consistency?
I like her already. She’s calm, straightforward and doesn’t smile 24/7 👌🏻
Would cream work instead of buttermilk? Just wondering. Or, would homemade buttermilk work (by adding lemon juice to whole milk?)
I want to make this in loaf form for my work potluck 🤔🤔🤔🤔
Update: I made this in loaf form for a work potluck. Every had this face when I said buttermilk 🤢 However, it was devoured in 5 min. Next time I'm making 2-3!!!
how precise someone can be with cups and tsps ? Lets call it America’s Guess Kitchen.
Always a lovely dessert Thank you
I like how you made the vanilla panna cotta. Absolutely amazing and worth a try. thanks for sharing