Recipe of the Week: Buttermilk Panna Cotta with Fresh Berries
This light dessert is one of Italy’s favorite, easy to prepare because it can be made ahead and kept in the refrigerator for several days. Perfect for company, it looks like you spent the whole day preparing it even thought you did not. I like to serve it with fresh berries and mint. Serves eight. (Chef tip: Be careful when working with gelatin, for best results always dissolve first in cold water and then heat in the cream mixture making sure that the gelatin is completely dissolved and incorporated.)
2 tablespoons cold water
1 1/2 teaspoon unflavored gelatin
Nonstick vegetable oil spray
1 cup heavy whipping cream
1 teaspoon finely grated orange zest
1/2 cup granulated sugar
2 cups buttermilk
1 teaspoon vanilla sugar
2 cups assorted fresh berries, sliced
2 tablespoons triple sec sweet liqueur
2 tablespoons granulated sugar
Place water into small bowl; sprinkle gelatin over and stir. Let gelatin stand for 20 minutes or until gelatin softens. Lightly spray eight 3/4-cup ramekins or custard cups with nonstick spray.
Heat cream, orange peel and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to a low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about eight hours.
Place berries in a medium bowl and combine with liqueur and sugar. Macerate berries for 30 minutes before serving in the refrigerator.
Using small sharp knife, cut around panna cotta in each ramekin. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled with a sprig of mint.