A quart of buttermilk has been a wonderful addition to my fridge lately. Have been using it in various ways and most recently, made the buttermilk panna cotta recipe that was originally posted by JudiAU and recently linked by petradish in the raw milk/cream thread. I've linked JudiAU's old post w/ recipe below, as well as a photo of my creation.
I've never met a panna cotta I didn't like, so knew it would be great. Followed the recipe exactly, although I added a tiny bit more sugar to suit my taste, being careful to not mask the tang of buttermilk. It set up nicely, but wasn't too gelatinous like other recipes I've used.
I served it w/ diced champagne (aka manilla) mango. I felt it needed something sweet to balance the tang from both buttermilk and mango, so served w/ a caramel sauce the first night (for company) and honey the second night. I actually preferred the honey since it added a floral quality and a more luxurious mouth feel. Tasted like the most decadent fruit yogurt, except the fruit was on top instead of at bottom.
Question: I unmolded and turned it out onto a plate for prettier presentation the first night, but it didn't look so hot. Anyone have a great way of unmolding so that the sides look very smooth and the mound holds its shape? I greased the ramekin as recommended, but didn't seem to help that much.