Buttermilk panna cotta with apple gelee from Panna Cotta: Italy's Elegant Custard Made Easy by Camilla V. Saulsbury

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on July 10, 2016

    Lovely flavor but the panna cotta did not set up properly even after 4 hours in the coldest part of the refrigerator. It was more like a runny pudding than regular panna cotta. The author says in the introduction to the book that she likes to use less gelatin than other cookbooks call for. Unfortunately I did not read this until afterwards. I did not make the apple gelee but served it with amaretto cherries instead.

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