Wednesday, August 6, 2008

Buttermilk Panna Cotta w/Raspberry Sauce

This is Buttermilk Panna Cotta coupled with a homemade Raspberry sauce. The tangy solidified custard goes so well with the liquid raspberry swirled throughout.

Panna Cotta:

1 1/2 cups heavy cream

1/2 cup sugar

1 1/2 teaspoons vanilla extract

1 packet powdered gelatin

1 1/2 cups sweet buttermilk

Raspberry Sauce:

6 oz. fresh raspberries

1/4 cup of water

1/2 cup sugar

1/2 cup of raspberry jam (I prefer seedless to cut down on the seed quantity)

1 tablespoon of orange liqueur

Begin by making the sauce first.

Combine the water, sugar and raspberries in a saucepan and bring to a boil while
stirring to dissolve all the sugar.

Pour the raspberry mixture into a food processor or blender and add the jam and
liqueur and mix well. Set aside to cool.

For the Panna Cotta, combine sugar, vanilla, and heavy cream in a saucepan over
medium heat and bring to a boil, immediately then turning off the heat.

Allow the gelatin to soften in 1/4 cup water and then add to the heavy cream mixture
and stir well. Add the buttermilk and stir well.

Take 6 to 8 ramekins and pour two tablespoons of the raspberry sauce into
the bottom of each.

Slowly pour the panna cotta on top of the sauce in each ramekin and allow to cool
on the counter for 30 minutes until it just begins to get firm. Then with a spoon,
sprinkle drops of the raspberry sauce on top of each ramekin. Then using a fork,
swirl the sauce around and through the panna cotta including that on the bottom
of the ramekin.

Cool for 4 hours in the refrigerator until firm.


1 comment:

Micki said...

Made this for Easter 2009 dessert. It went over with great success. Ohhhs and Ahhhhs. Thanks Merlin.