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Smooth. Creamy. Addictive. I think I’m going on a panna-cotta-a-week diet. How many different versions can I make? I don’t even care if it’s the same one. I thought I could live on pizza. I can live on this. Next up will be a strawberry-rhubarb version.

If you don’t want to make compote from scratch, melt down some blueberry jam. Simply put jam into a small saucepan over low heat.

Hint:  After reducing the blueberries and before blending, transfer some of the blueberry liquid to small container to make blueberry vinaigrette for salads.

buttermilk panna cotta with blueberry compoteWhat you need:

Panna Cotta

  • 2 tbs water
  • 1 1/4-oz packet unflavored gelatin
  • 1/2 c sugar
  • 1 c cream
  • 2 c buttermilk
  • 2 tsp vanilla extract
  • 1 tsp Amaretto
  • 1/4 tsp sea salt

Blueberry Compote

  • 2 c blueberries
  • 2 tbs finely chopped basil
  • 2 tbs sugar
  • 1 tbs honey
  • 1/2 lemon, juiced
  • 1+ tbs cornstarch

What you do:

  • Put 2 tbs water in sm bowl.
  • Sprinkle gelatin over water and let stand 5 min.
  • Heat sugar and cream in sm saucepan over med heat.
  • Whisk occasionally as sugar dissolves.
  • Remove from heat.
  • Whisk in gelatin mixture until dissolved.
  • Add buttermilk, vanilla, Amaretto and salt.
  • Gently whisk to incorporate.
  • Place fine-mesh sieve over lg bowl.
  • Pour buttermilk mixture into sieve.
  • Divide among serving bowls.
  • Bring to room temperature, about an hour.
  • Refrigerate until firm, a few hours, depending on size of serving bowls.
  • In med saucepan bring blueberries, basil, sugar, honey and lemon juice to boil.
  • Stir gently and remove from heat.
  • Add cornstarch to thicken, 1 tbs at a time until desired consistency is reached.
  • Let rest at least five minutes.
  • Using immersion blender, blend blueberry mixture until a smoother consistency is reached (or transfer mixture to blender or food processor and blend).
  • Transfer to pouring vessel and refrigerate.
  • Top panna cotta with blueberry compote.
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