Buttermilk Panna Cotta with Honeyed Berries
Local dairy products, honey, and garden-ripe berries are highlighted in this refreshing dessert.
1 envelope (1 scant tablespoon) unflavored gelatin
¼ cup milk (not nonfat)
1½ cups heavy whipping cream
½ cup of sugar
1½ cups buttermilk
1 teaspoon pure vanilla extract
3 cups mixed seasonal berries, such as blackberries, blueberries, and raspberries
2 tablespoons honey, preferably locally produced
Pesticide-free edible flowers, such as borage, violets, or Johnny-jump-ups, for garnish
To make the panna cotta, combine the gelatin and milk in a small bowl. Stir well and set aside to soften.
Meanwhile, combine the cream and sugar in a saucepan. Heat over medium heat, stirring frequently, until the mixture comes to a boil. Stir in the softened gelatin and cook, stirring, until the mixture is smooth and the gelatin is completely dissolved about 1 minute. Remove from the heat and let cool to room temperature.
Stir the buttermilk and vanilla into the cream mixture. Pour through a fine-mesh strainer into a pitcher or large liquid measuring cup and discard the solids. Then, pour the mixture evenly into 6 (6-ounce) custard cups or ramekins. Cover tightly with plastic wrap and refrigerate until set, at least 3 hours.
About 30 minutes before serving, gently toss the berries with the honey in a bowl. Taste and add more honey, if desired.
To serve, dip the base of a custard cup into hot water for about 30 seconds, run a small sharp knife around the inside edge of the cup, and invert the panna cotta directly onto an individual plate. Repeat with the remaining cups. Spoon the berries around the panna cotta and garnish with flowers.
Result: Buttermilk Panna Cotta
Have a good meal and see you soon with new delicious ingredients.
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