Judy’s Panna Cotta

Judy’s Panna Cotta

img_20130917_141038.jpg This is one of our most photographed and requested recipes. When asked what it is, my usual response is, “You just have to try it.” It looks like yogurt, but it is definitely not. It does have buttermilk, but you would never know it. This wonderful treat has the consistency of a light custard, with a sweet, melt-in-your-mouth goodness that rivals cheesecake. Combine this yumminess with an easy, but showy plating and you become the hostess of the year.

Here at The Lamb’s Rest Inn, we like to serve this dessert first, to welcome our guests to the table and build anticipation for the meal to come. Please enjoy this great recipe, and happy hosting.

4 tablespoons  water

4 teaspoons unflavored gelatin

2 cups whipping cream

1 cup sugar

4 cups buttermilk

1 1/2 teaspoons vanilla

In a small bowl, sprinkle unflavored gelatin over water. Let stand until softens, about 10 min.

While this is softening, combine cream and sugar in a sauce pan and stir over medium heat until sugar dissolves, but do not boil. Remove from heat and add gelatin. Stir until completely dissolved. Allow to cool. Stir buttermilk and vanilla into cooled cream mixture. Strain in fine strainer. Divide into 12, 6 oz custard cups or ramekins. Refrigerate overnight.

Blackberry Sauce:

2 packages frozen berries (black, raspberries)

1/4 cup sugar

1/4 cup water

In a saucepan, combine berries, sugar, and water, and bring to a boil. Allow to cool. Pour 1/2 of mixture into blender and blend thoroughly. Strain in colander and discard seeds. Repeat with remaining berry mixture.

To plate the panna cotta:

You will need glass plates, a bowl of hot water which the panna cotta can set in, but not get wet, powdered sugar, crème fraiche (or sour cream), whipping cream, a small whisk, and a wood skewer.

First, place panna cotta bowl in warm water bath. This will loosen the panna cotta from the dish.

Then sprinkle one side of the plate with powdered sugar. Next, pour blackberry sauce on the other side of plate.

Mix together a small amount of crème fraiche and whipping crème with whisk until you can drop small drops, one at a time.

Drop one drop at a time in an uneven row along the berry sauce. img_20130917_140750.jpg img_20130917_140759.jpg

Take the skewer and starting at the first drop, drag a line from drop to drop. img_20130917_140803.jpg img_20130917_140805-1.jpg Take panna cotta from warm bath and invert onto the center of the plate. img_20130917_140827.jpg

Now, serve to your guests and wow them with this beautiful, creamy creation.


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