Buttermilk Panna Cotta with Blueberry Sauce
I love the combination of creamy panna cotta and blueberries. We make a quick and easy blueberry sauce, but a simple substitute is your favorite jam. The panna cotta will need about 4 hours to set.
I love the combination of creamy panna cotta and blueberries. We make a quick and easy blueberry sauce, but a simple substitute is your favorite jam. The panna cotta will need about 4 hours to set.
- Carbohydrate 11.6181343887033 g
- Cholesterol 98.3337501038658 mg
- Fat 28.3970519030513 g
- Fiber 0.0288125004779066 g
- Protein 1.92892062661518 g
- Saturated Fat 17.4259403299616 g
- Serving Size 1 1 Serving (179g)
- Sodium 51.9848125319077 mg
- Sugar 11.5893218882254 g
- Trans Fat 1.88439581394654 g
- Calories 303 calories
Step-by-step
- Add blueberries, water, and sugar to a medium saucepan over medium heat. Bring to a boil then add the lemon juice and reduce heat to medium low. Simmer until the sauce begins to thicken, about 10 minutes. Occasionally stir and use the back of a wooden spoon to crush a few of the blueberries into the sauce. Cool to room temperature.
- Add cream, honey, vanilla bean and seeds to a medium saucepan over medium heat. Bring to a simmer then remove from the heat, cover and allow the cream to steep for 30 minutes.
- After 30 minutes, add 1/4 cup of water to a small bowl and sprinkle with powdered gelatin.
- Reheat the cream, remove the vanilla pod, and then add reserved gelatin. Remove from heat and whisk well until gelatin has dissolved. Add buttermilk and whisk until blended.
- To assemble, spoon a small amount of blueberry sauce into the bottom of each serving glass/bowl then carefully pour the panna cotta mixture over the blueberry sauce (the sauce may mix into the panna cotta slightly, this is normal).
- Leave at room temperature for 20 minutes, and then store, covered in the refrigerator until set, about 4 hours.
Allowing the steep infusion of heavy cream to rest for exactly thirty minutes extracts maximum flavor from the vanilla pod before the dairy interacts with any structural agents. Fresh berries dictate the texture of the accompanying fruit reduction, which thickens on the stove through natural pectin release within ten minutes at a gentle simmer.
- Sprinkle powdered gelatin evenly over cool water in a shallow bowl to prevent dry clumps from forming during hydration.
- Whisk the buttermilk into the warm cream mixture off the direct heat source to preserve its bright acidity and prevent curdling.
- Substitute equal parts bottled culinary coconut milk for the heavy cream and full-fat oat milk for the buttermilk if managing lactose or dairy sensitivities.
- Chill assembled glasses uncovered for twenty minutes on the counter before transferring them to the refrigerator for the full four-hour set.
Gelatin loses structural integrity when subjected to boiling temperatures after hydration, so dissolve it in liquid that remains just below a simmer. Proper refrigeration yields a firm yet delicate mold that releases cleanly from the edges of a spoon.
