Buttermilk or Coconut Milk Panna Cotta via Johnny Shipley @ County Club in Lexington KY

Asked Johnny for this this morning as I believe it would be the most perfect base to play with for all your panna cotta needs.

Hello guys,

I got a wild hair this morning, as I often do. When I first wake up, I usually have some sort of clarity (a clarified thought on something) followed by ten ideas I have to follow up on immediately. One thing that came to me this morning was to message Johnny Shipley, chef and part owner of County Club, a restaurant in Lexington, Kentucky. One of my favorite restaurants in town. Love talking desserts and food with Johnny and can’t wait to try the November menu.

I posted the recipe for my panna cotta with spicy ginger and pepper syrup yesterday. The base panna cotta recipe I listed was very good, but I have an inkling Johnny’s panna cotta base with the syrup poured on top would be divine. AND with the crackling of black pepper. He said he used coconut milk on the last round. With the peppers and ginger that might be delightful, but i’m sure you could use buttermilk here too. I think the powdered ginger inclusion would still be welcomed or just Johnny’s base with the ginger syrup and black pepper on top. Don’t have time to drop everything and go make it this second. Unless I get another wild hair… but I want to share it with you, because I think it’s a bang up idea. You should try it this weekend. I have a good radar and inkling for these sorts of things.