Photos by Michel Arnaud
Madeline Delosh, a Columbia County resident, owns Mado Patisserie in Chatham, NY. A graduate of the French Culinary Institute, she worked with Jean-Georges Vongerichten and was the pastry chef at La Grenouille Restaurant. “I like to reach out to those who love baking and pastries," Madeline says. With her monthly recipe contributions to Rural Intelligence, she is doing just that. Panna Cotta is a light and creamy traditional Italian dessert that Madeline especially likes because it's a blank slate. "You can flavor it any way you like," she says. "In this recipe, I have replaced some of the cream with buttermilk, which adds a tart brightness to the finished custard." Buttermilk Panna CottaServes 4
2 cups heavy cream 1 cup buttermilk 1/3 cup sugar 1-1/2 tsp powdered gelatin 1/2 vanilla bean 1. Place the gelatin in a small bowl and add 1 tablespoon cold water. Let it sit for 5 minutes to soften. 2. Pour the cream into a saucepan. Slice the vanilla bean open, scrape the seeds into the pan, and add the pod. Add the sugar. Simmer over medium heat, stirring until the sugar dissolves. Add the softened gelatin. Stir to dissolve. 3. Remove from the heat and add the buttermilk. 4. Strain the mixture into a measuring cup with a spout. Pour into four 6-ounce glass cups. 5. Chill until cool. 6. Serve with berries or a scoop of sorbet or poached pears and cookies.
