This ultimate shrimp scampi recipe is so delicious it will melt in your lips. The next level is reached with the addition of avocado and Asiago cheese!
| Prep Time: | 35 mins |
| Cook Time: | 25 mins |
| Additional Time: | 6 hrs 50 mins |
| Total Time: | 7 hrs 50 mins |
| Servings: | 16 |
| Yield: | 16 4-ounce ramekins |
Ingredients
- 2 vanilla beans
- 2 ½ cups heavy whipping cream
- 1 cup white sugar
- 1 tablespoon unflavored gelatin
- ½ cup water
- 1 quart buttermilk
- 8 ounces fresh blueberries
- ½ cup orange juice
- 1 cup white sugar, or more to taste
Instructions
- Place sixteen 4-ounce ramekins on a rimmed baking sheet.
- Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
- Fill a large pot halfway with water and bring to a simmer over medium heat.
- Combine vanilla pods, scraped beans, heavy cream, and 1 cup sugar in a large bowl that will fit snugly into the pot; whisk thoroughly to mix. Place bowl over simmering water; whisk until cream mixture is just warm and sugar is dissolved, about 5 minutes.
- Remove bowl from heat and strain cream mixture using a fine-mesh strainer. Pour out hot water.
- Sprinkle gelatin over 1/2 cup water in a small bowl and stir quickly with a large toothpick until granules are separated. Pour gelatin into cream mixture and whisk thoroughly. Let sit until slightly cool, about 20 minutes.
- Whisk buttermilk thoroughly into cream mixture; pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
- Place blueberries in a large saucepan over medium heat; cook until slightly toasted and starting to release their juices, about 5 minutes. Stir in orange juice and 1 cup sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
- Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.
- If gelatin mixture is lumpy in step 6, microwave very briefly until liquid and stir again.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 79 mg |
| Sugars | 32 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I loved slightly tangy flavor (thanks to buttermilk) and soft consistency. Topped it with warm raspberry coulis (frozen raspberries and sugar on the stovetop for 5 min) and it was heavenly!!! The only thing I did differently is not wait 20 min for cream-gelatin mixture to cool. I don’t think it makes a difference. Next time, I will melt gelatin prior to putting it in cream – this would mean less stirring and reducing risk of clumps.
I’m pretty sure that I made this last year and it came out great.However I made it twice already the last couple weeks and it came out very liquidly. One thing I did do was make my own buttermilk which consisted of 1 cup of milk and 1 tablespoon of lemon juice I’m wondering if that’s why it’s not setting correctly. I changed the recipe for four servings so I’m only using 3/4 teaspoon of the gelatin I wish that when you broke down the recipe that it would also break down the in the directions as well.
I’ve made panna cotta so many times I’ve lost count, and this is a particularly good recipe. I’ve made it flavored (chocolate, lemon, coffee, etc) and I’ve made it without buttermilk. This is the best. Doesn’t matter if it’s a simple meal in the summer or something more heavy and time consuming in the winter, this dessert works great – and I’ve never had anyone who said they didn’t like it. So easy! So delicious! So perfect!
I made this recipe for clients at a treatment facility and we all enjoyed it!
A very flavorful fresh Panna Cotta. The recipe was quick & easy to make! The only thing I would try different is add more gelatin. It could have been firmer, perhaps it is a difference in gelatin brands. I used Knox. When I topped it with the blueberry sauce, it fell. I will double the gelatin the recipe calls for next time. For simplicity, pie filling could be used for the sauce. I enjoyed this recipe. It was a nice change & could make an elegant finish to a meal.