Buttermilk Panna Cotta - How to Make Panna Cotta - Chilled Italian Dessert

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/254451/Chef-Johns-Buttermilk-Panna-Cotta/

[@ritaadams8379]

The cups were made by Anchor-Hocking in the 50s. The pattern is called Boopie when it is clear, Burple when the top is green. This size is a tall sherbet or a champagne glass. During this period, several glass companies made patterns with bubbles or balls around the edge to copy the Imperial Glass pattern called Candlewick.

[@foodwishes]

To the folks recommending whole vanilla bean... that's a great idea, but that much vanilla will fight the lemon flavor here IMO. It's perfect if you want to do a vanilla bean panna cotta, but I would leave out the lemon juice. That's why I only used a few drops of the extract.

[@jenniferburgess7668]

This looks so beautiful! Thanks chef!

[@wolgart]

In this recipie it would also mean, that the vanilla seeds ends up in the buttom.. A no-no for looks

[@issi2668]

+food wishes what's the song in the beggining

[@Benny.13]

Kiwi would also garnish nicely n look amazing no?

[@TheGentlemanGR]

Greetings from Greece ! Make Crème caramel !

[@valenchino123]

Hey john, ive been watching your videos since i was 12 and i gotta tell you, every since i started watching you, youve inspired me to cook. Im now 15 and still cooking and i even use some of your recipes when i cook. I just wanna say thank you for the inspiration :)

[@hugh-johnfleming289]

Been making it with orange juice and zest for ages and it so goooood. Garnish with macerated orange, maybe blood oranges for drama, supemes. Also little plastic ramican cups you get at the food service store work great, plops right out with a pin prick. ONE OF THE BEST DESSERTS EVER

[@WhitestNegros]

My sister really, reallly would love to hear you say Mollusk. Just a request. You're a beautiful soul.

[@Flyingpalm]

I'm always looking forward to the end of the video, where he says "enjoyyyy". it's makes me happy for some reason :)

[@meaders2002]

The best, most entertaining and *useful* food channel on KZbin. Yes. That's you, Chef John. You can quit grinning now--or not.

[@chloe1-2-3-4-5]

That "freakishly small metal spoon" is just a teaspoon, right?

[@ianrickey208]

Wow! I used to eat at an Italian restaurant that had amazing Panna Cotta and always wanted an easy way to make it myself! My wife will absolutely LOVE this for her Birthday! Thank you Chef!

[@jumpsplat120]

"A little touch of sugar." *WHUMP*

[@tootz1950]

Yeah, Chef John, please never make my coffee for me.

[@JayEllJayToo]

Same

[@bulmear2531]

same

[@Basementjacks]

boom! diabetes 👋😀

[@GeorgeSemel]

Nope, I doubt that that serving has more than 11 or 12 g of carbs to it! now if you just ate say a whole pound of pasta before well it might raise you Blood Sugar a bit! I could eat a normal serving of pasta with my favorite sauce, a tossed salad and have that for desert with a cup of coffee and my blood sugar would be well with in the limits I need them to be in 2 hours after the start of the meal! Its not so much what you eat thou there are a few things I avoid, its how much you eat at a sitting! I spread out my eating thru the course of the day and limit myself to around 15 carbs per day over three meals and snacks- I am type II diabetic, and my blood sugars run near normal! sure if I over do it its up a bit but that is life! Try knowing what the hell you are talking about first cup cake!

[@sxb5947]

your commentary is so enjoyable. I've listened to so many chef's talk about what they are doing and none of them make me laugh out loud as often as you do.

[@alexm.7714]

Wow! Infantile haters came out in hordes. Chef John, I love your voice and your funny commentaries. You instructions are fun, clear and inspiring. I lost count how many of your recipes I made already.

[@Fireball_Roberts]

I love how he has all these freakishly small utensils and how he never misses an opportunity to use them.

[@CTP1111]

oh man I love this, had it at an italian restaurant a few years ago and wanted to have you make a video on it it Chef John, my food wish came true!!!

[@icosahedron1673]

No cayenne? Where is the real Chef Jon?

[@stuckIN801]

Whoa calm down there ABBA

[@eleo_b]

That joke is starting to get old now

[@ethandagamer255]

I love it, made it last night and had it for breakfast, it was AMAZING. Thanks Chef John!

[@angioguerrero]

Thank You chef John You are the best Don't let People bother you about the way you Talk your voice is Amazing

[@timorgano]

Love the videos, John. One question though. How do you convince the guy on piano to play that song in the background of your videos every time? He must be well paid

[@36thgallardo]

I once read that focusing the camera makes videos better

[@foodwishes]

I'll do the jokes.

[@36thgallardo]

Food Wishes I can't wait to see what new puns you are cooking up, us viewers just eat them up!

[@nikitashulzhenko4475]

Chef John is a savage.

[@36thgallardo]

***** I hope he doesn't get too salty, his videos are pretty sweet.

[@zensnax7660]

that's nothing ,try to watch Gordon Ramsay videos, you can see food atoms.

[@azulHYDproductions]

For the second way of serving, I would've dressed it with some delicious wild berry sauce to hide the flaws and add a nice touch to the flavor.

[@michaelmeredith6603]

One can lightly coat the ramekins with a neutral oil like canola, and it makes removing them 100 times easier. You still have to run a knife around the top, but it slides out beautifully, and the oil ensure a lovely shine to the surface, without adding any flavour. Also, for fun, I've used a nut oil like walnut or hazelnut, and added that little note of flavour while achieving the same easy removal.

[@CreeperDroppings]

thank god you said "cotta" the right way at the end

[@TheKushvilleStoners]

CODDA

[@darkowl9]

Chef John is the OG pronunciation troll.

[@uknowitszoe999]

He's from the Midwest probably because I say it exactly the same

[@MrEquusQuagga]

I was imitating his odd way of saying it throughout the entire video XD

[@AceTheDragon3]

Something I like to do is scrape a vanilla bean or two into the milk mixture as it warms; It gives a nice look to the finished product and the vanilla flavor from the seeds is very satisfying. :)

[@jaimie64]

For some odd reason, I thought that said Banana Panna Cotta. So I watched this whole episode with the thought "Where's the banana!??!?!" Then I read the title more carefully "buttermilk." I feel dumb.

[@InTheKitchenWithJonny]

I've only had panna cotta once and it was good, but that one looks much better.

[@annhaynesparker]

This is so delicious! The lemon peel is perfect.

[@zanesmith666]

Chef John I believe you're referring to any glassware that your mum would refer to as "for special occasions" (aka never)

[@locomocobananasuper]

It actually DOES both melt and dissolve! Melting is the process of heat changing the state of matter (solid gelatin to liquid), and dissolving is when particles combine in one mixture (liquid gelatin + cream).

[@ashvafia]

Oh how I wish you had posted this a few hours ago. I just made some today and I like this recipe more than the one I used! Although, it was still heaven in a cup.

[@megsioson]

Thank you for this video😊 You had the most relaxing voice. 👍👍👍

[@TaterTots620]

so cream jello?

[@foodwishes]

Yes, if that helps.

[@ScriptonicPipes]

If jello and pudding had a love child panna cotta would be it

[@issi2668]

what's the song in the beggining

[@VexLament]

Raining Blood - Slayer

[@issi2668]

VexLament theirs no result

[@MissAngie8787]

yum that looks so good! Perhaps try putting a parchment round on the bottom of the ramekin so it will release easier?

[@CorvusOfMellori]

This is the first thing he has made that I think I will actually make IRL!!

[@greatthings4US]

Oh yea! I've mad it many times and real (soft) vanilla bean is a MUST.

[@rkatika9]

That is a perfect looking dessert! I will try it for sure, thank you for all your videos, they are great! I cooked/baked several of your recipes. Falafel is the notorious one :)

[@yummy5731]

Yummy!! heavenly panna cotta

[@BigZach77]

Chef John, I want to try making a dessert using this recipe poured into little cookie-cups, for a super-rich bite-sized overly-hyphenated treat. My question is, is there any way to pour the hot cream mixture into a cookie cup without annihilating the cookie before it fully sets?

[@cmmiestcat]

Uh uh.. Imma just pour the entire thing into a single bowl and eat it all to myself.

[@hamiedahsuk5912]

is it also possible with agar agar instead of gelatin?

[@lexip396able]

It's so beautiful! !! everytime I watch your videos chef I feel rejuvenated and inspired! +foodwishes

[@uknowitszoe999]

Can you use coconut milk for this?

[@rosenthalstudios]

you absolutely can, although I'm not sure but you might need a higher gelatine ratio due to the lower fat content of coconut milk. Alternatively you could try introducing additional coconut fat to the mixture to buff up the fat ratio but you'd have to try and see how well that combines before you do it....

[@kimchiburger7844]

Yes. You do need cream to smooth it out. So to stick with the coconut theme, add coconut cream as well.

[@jillmadigan9841]

Great video - looks delicious, but the blog link does not yet have this entry, so no measurements.

[@koutaono5174]

It's because he just posted the video so just wait for a few hours.

[@tshyann1517]

Am I the only one who is curious about what this guy looks like? Lol love these videos!!

[@johnnymassacre]

This is the funniest guy on KZbin wtf is this, love it!

[@John-iv2oz]

Chef John, could you have lightly sprayed the ramekins with a pan spray before pouring in the Panna Cotta to help with the suction problem??

[@AlexTheKing11]

Would this work with the buttermilk substitute where you sour some milk for like 8 minutes with lemon juice?

[@debbiemcclure2874]

Looks delicious as usual Chef John, tyfs!!!

[@TMK-22]

What a cool desert! No pun intended...

[@SuperMarijus]

u have not seen a freakishly small metal spoon. thats just a regular teaspoon.

[@de0509]

Sudden thought on what can be improved. How about cut some baking paper in a circle to line the ramekin bottoms then peel off once its on the plate? Perhaps its could reduce the effort of taking it out and ensure smoother top?

[@tiffanyle3662]

Is it possible to have a conversion for gelatin sheets please? (:

[@CaptMarkSVAlcina]

If you spray touch the in side of the ramekin with oil it will come out very very very easy

[@paucceri]

very

[@jazzyaar5]

What would be a good dairy free substitute for the heavy cream?

[@mpman412]

Would the consistency for this be more of like a pudding or a jello?

[@AbsulouteZero]

Could you possibly put plastic wrap in the ramekins before pouring the mixture in? That way when you want to take it out it can come out easier, but you get this texture on the outside, which is a plus or minus depending on your aesthetic.

[@aquilestadeu]

Awesome! I love pannacotta.

[@SwatiBarla]

chef John thanks for the recipe. I never knew making panna cotta was so easy

[@drumbum7999]

I feel like the average viewer can't understand the depth of comedy chef john sometimes goes to

[@dwaynewladyka577]

I love buttermilk. Great dessert !

[@CorvusOfMellori]

This looks SO GOOD!! MMMMMmmm!!!

[@LoriBanosco]

Either oil the ramikens or use washed Joghurt cups. With these you can cut a small whole in the bottom once you're ready to serve and they'll come out super easy

[@rhettlover1]

Viewers, what to do with all the leftover buttermilk from Chef's amazing creme fraiche, here ya go! I love panna cotta and creme fraiche, thank you Sweet John!

[@GoranMak]

I live in Malta, and we don't get buttermilk easily. And when we do, it ridiculously priced. I know I can make my own, but it's never the same. However, do make homemade Kefir. Can I use that instead?

[@getsome5483]

I love your videos

[@zanetavaitkeviciene1172]

great video john, looks good

[@GordonPhillips]

That looks wonderful 🙂

[@sharichristine3164]

It looked more impressive in the sundae dishes, I think.

[@gojaysgorush]

I wonder if a couple drops of water on the knife would help break the seal a little easier

[@closebutnocigar21]

chef John you did it again!

[@farrelferdian]

this is off topic but where i can buy fresh mozarella, it cant find it in supermarket. I lived in south east asia

[@Ben786]

Could this be adapted into a caramel flan type thing? That can easily cover up the blemishes from the ramekin at the end...

[@jeffward1106]

On serving method #2, could one blowtorch top briefly? Akin to creme brulee ish?

[@hawbydawg]

where has this recipe been all my life

[@juleenforbes]

Awesome recipe

[@myusername]

Can u put plastic wrap in the hard way cups so you can take it out easier after?

[@koutaono5174]

I think so but the lanna cotta would most likely have plastic crease marks.

[@e21big]

I would like to request for a classic recipe for panna cotta - with egg white and bake in the oven please

[@mlfez]

Sensi can you make some healthy chocolate cake with stevia sugar thing?

[@ashrafulislamornab6571]

good recipe but i have no butter milk than what can i use can i use regularly milk

[@ArmyofRadishes]

Is there any way to make a chocolate version??

[@ScriptonicPipes]

I used to melt in chocolate, you'll have to play with the amount of gelatin though. I never used the powder, I've always used the sheets

[@paulsmith6616]

I have just been diagnosed Diabetic. Is there an acceptable substitute for the sugar ie. Honey?

[@gimpervious]

I came here to say that my swedish bakery (Swedish Crown Bakery) makes wonderful Rasberry Buttermilk panna cotta's. And Passion Fruit not too long ago. It's delicious, and Yours looks pretty close to theirs, minus rasberry of course.

[@MisteMiner]

What if you put plastic in the ramekin and then poured it in? After it's chilled just pull it out by the plastic.

[@nyleramos8198]

the plastic would make the surface all lumpy

[@eleanordakin6328]

The wrinkles from the plastic will make the surface of the panna cotta look even more uneven

[@graceadeline1990]

I think you would still need to turn it over then peel off the plastic. But it will also show every crinkle and edge it seeped into

[@tehcrashzord]

I can guarantee you it will look like old mans' ballsack, all wrinkly and very unappetizing. If you have to take them out, silicone moulds and a quick dip in the hot water are your best bet.

[@Karen-gh8gv]

ROFL at your first sentence.

[@midwestangler3827]

Can you do Lemon Itailian Ice or recommend a recipe

[@toughsuga2]

love it

[@GamingFoodie]

Can this be made with a non dairy product (soy, rice, almond, oat)? That looks delicious but would be so painful afterwards.

[@razdrasiir8422]

Chef John a god amongst men

[@Adele89815]

I hate to be one of THOSE people but..my mother is vegetarian and I would really love to make this for her, so what could I sub for gelatin?? As always, thanks Chef John!

[@koutaono5174]

I guess you could sub it with agar-agar. Find more info. on PailinsKitchen/HotThaiKitchen's video on Agar-Agar.

[@przemeks.513]

what about xanthan gum?

[@pencokun]

You can use agar instead of gelatin. It's made of seaweed.

[@JuztMeMe]

Google agar agar -- vegan gelatin.

[@willow9526]

you can use instead "halal", i buy it with a turkish grocery. it works as well as gelatine. greetings from germany

[@peridot1878]

Love you chef John

[@mrtodd3620]

I wonder if there would be a way to top this with a lemon curd or something that would have the same consistency as the pc but is clear.

[@koutaono5174]

Maybe a lemon syrup with lemon juice, peel, and sugar would work.

[@chajang7292]

ooo a sugared lemon peel

[@ian198802]

Hey that isn't a bad idea, you could use any kind of fruit jelly/jello, the only thing is you would have to make it from scratch to make sure it isn't as rigid as normal jelly/jello and make it consistent with the Panna Cotta. then just slice a disk, shape to size and place on top! Might try that myself... thanks for the inspiration!

[@schwaggbagYES]

Thanks for posting! Looks delicious

[@docoluv9]

Chef jave you ever done a pana cotta creme brule'?

[@pwntmatch]

panna cotta doesn't have eggs added?Also if you seve in ramekins you should try metallic ones.They heat much easier

[@ashrafulislamornab6571]

o one important things i have no butter milk than can i melt the butter than use in regularly milk or almond milk whats brand good in almond milk

[@MUCKLEECH]

I don't think I've seen you make jerk chicken yet! That's my food wish; to see you make Jamaican jerk chicken on your funky backyard brick grill! Thanks chef John!!

[@crimsama2451]

so, pizza pot pie is apparently a thing. and now I'm curious as to just how you'd actually do it yourself. the recipes I've seen so far haven't seemed to live up to the idea.

[@dannysierra3123]

I feel like you should go to Chopped! It would be so fun! And you would kill it with all of your culinary knowledge and experience with ingredients. :D

[@sohammajumder]

would this work if you give the gelatin directly to the cream mixture? one step shorter ;)

[@rosenthalstudios]

it'd be a step shorter but I doubt it'd be easier. firstly gelatin doesn't dissolve very quickly when it hasn't soaked, so you'd be stirring a lot more and it'd possibly start to set before the gelatin is completely dissolved and secondly you need to slightly adjust the water content of the mixture if you were to do that

[@summerrainfall9276]

I love your voice and I'm gonna make some of the food that's on your channel some day ^_^ and heeey food wishes and I also wanted to say I'm subscribed to your own channel too ^_^

[@deadbeat5560]

I love your videos, you're amazing.