Buttermilk Panna Cotta with Plum Compote
By Tested and perfected in the Sur la Table kitchen
Buttermilk Panna Cotta with Plum Compote
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 8 servings
- 2 tablespoons cold water
- 1-½ teaspoons powdered unflavored gelatin
- 1-¼ cups heavy whipping cream
- 1 teaspoon lemon zest
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1-¾ cups buttermilk
- ¼ teaspoon salt
- 1 cup apple juice
- 1 cup roughly diced pitted dried plums
- 2 teaspoons orange zest
- 2 tablespoons brandy
“Panna cotta” in Italian means “cooked cream”. This simple dessert includes cream, sugar and vanilla simmered gently and thickened with gelatin, giving it a smooth and creamy texture. Compote is prepared by cooking fresh or dried fruits in a liquid with flavorings, such as vanilla, cinnamon, or as in the case of this recipe, orange zest and brandy
Place the cold water into a medium bowl and sprinkle the gelatin over. Let stand until the gelatin softens, about 5 minutes.
While the gelatin is soaking, use a whisk to combine the cream, lemon zest and sugar into a medium saucepan and place on the stove over a moderate-high heat, using a silicone spatula to stir occasionally until the sugar dissolves, about 5 minutes. Bring the liquid to a simmer, stirring occasionally. Stir the cream into the bowl with gelatin. Use a silicone spatula to stir in the vanilla, buttermilk and salt. Use a fine-mesh sieve to strain the liquid into a measuring jug with a spout.
Pour the custard into 8 4-ounce ramekins and refrigerate until set, about 3 hours.
To prepare compote: In a small heavy saucepan, combine all the ingredients and bring to a boil using a silicone spatula to stir occasionally. Reduce the heat to medium-low and simmer gently until the prunes are soft, about 10 minutes. Stir in the brandy, remove from the heat and transfer to a small bowl to cool slightly.
To serve: Dip the ramekins into a small dish of hot water and then invert the custards onto the plates. Serve immediately with plum compote.
Place the cold water into a medium bowl and sprinkle the gelatin over. Let stand until the gelatin softens, about 5 minutes.
While the gelatin is soaking, use a whisk to combine the cream, lemon zest and sugar into a medium saucepan and place on the stove over a moderate-high heat, using a silicone spatula to stir occasionally until the sugar dissolves, about 5 minutes. Bring the liquid to a simmer, stirring occasionally. Stir the cream into the bowl with gelatin. Use a silicone spatula to stir in the vanilla, buttermilk and salt. Use a fine-mesh sieve to strain the liquid into a measuring jug with a spout.
Pour the custard into 8 4-ounce ramekins and refrigerate until set, about 3 hours.
To prepare compote: In a small heavy saucepan, combine all the ingredients and bring to a boil using a silicone spatula to stir occasionally. Reduce the heat to medium-low and simmer gently until the prunes are soft, about 10 minutes. Stir in the brandy, remove from the heat and transfer to a small bowl to cool slightly.
To serve: Dip the ramekins into a small dish of hot water and then invert the custards onto the plates. Serve immediately with plum compote.