Buttermilk Panna Cotta — 30

Production identity

Target finished yield

6 kg · approximately 30 portions at 200 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (6 kg declared primary input → 6 kg finished target)

Total formula input

6.03 kg before trim, evaporation, absorption or transfer loss

Time

30 min active · 300 min total

Equipment

saucepan · scale · fine strainer · molds/cups

U.S. major allergens intentionally present

Milk

Additional sensitivity note

None listed.

Holding / service

Hold refrigerated at 41°F / 5°C or below; protect from uncovered refrigerator odors and dehydration.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Bloom gelatin in the measured cold water long enough for even hydration; dry granules added directly to hot dairy create fish-eyes.

2. Warm cream, sugar and salt only until sugar dissolves; avoid boiling away fresh dairy character.

3. Dissolve bloomed gelatin completely in the warm cream, then cool the mixture below aggressive heat before whisking in cultured buttermilk.

4. Strain, portion 200 g per vessel and refrigerate undisturbed until the gel network is fully set.

5. Evaluate set at service temperature; record gelatin brand/bloom strength because a gram amount without strength is not transferable production knowledge.

Working numbers

• 30 × 200 g portions
• Gelatin: 45 g / 6 kg formula = 0.75%
• Buttermilk is added after the hot phase to preserve cultured flavor
• Gelatin bloom strength is a controlled purchasing specification

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Tender spoonable gel that trembles rather than bounces, clean cultured tang, vanilla and dairy richness without rubberiness.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.