Cookie Milk Granita and Buttermilk Panna Cotta
This cookie milk granita with buttermilk panna cotta is a creamy, nostalgic dessert with a modern twist. Made with real dairy milk, crushed cookies, and a lightly sweet frozen texture, it pairs perfectly with smooth, tangy panna cotta for a refreshing, layered treat that’s ideal for entertaining or a unique dessert at home.
Looking for a different recipe? Click here
PREP TIME: 15 minutes
CHILL TIME: 4 hours
SERVINGS: 6
TOTAL TIME: 4 hours and 15 minutes
Ingredients
Cookie Milk Granita
4 cups whole milk
8 cookies
2 TB sugar
1 tsp kosher salt
Buttermilk Panna Cotta
4 sheets gelatin
2 oz water
2 cups heavy cream
6 oz sugar
¼ tsp kosher salt
15 oz buttermilk
1.5 tsp vanilla extract
Notes
Recipe courtesy of Chef Joey Ward.
Related Recipes
Instructions
Cookie Milk Granita
Mix milk and cookies together and allow to sit for 3-5 minutes.
Add sugar and salt and puree together with a blender until blended well (about 20 seconds).
Transfer into a shallow container and freeze.
To serve, scrape with a fork until snowy ice forms and scoop atop panna cotta.
Buttermilk Panna Cotta
Bloom gelatin in water for 2 minutes or until softened.
Heat cream, sugar, vanilla, salt over medium heat until sugar is dissolved.
Remove from heat. Whisk in gelatin.
Add buttermilk.
Portion into serving cups and chill for 4 hours.
Serve.