Buttermilk Panna Cotta "Martinis" with Fresh Berry Compote

Print

Rating:

(0 votes) 0 0

Wolfgang Puck Italian for "cooked cream," panna cotta is barely cooked at all. In fact, it is a gelatin-thickened dessert in which the creamy element is scalded for just a couple of minutes on the stove. Then, all you have to do is stir it together with the other ingredients and sit back to let the gelatin perform its magic, giving the mixture a soft, trembling consistency as it cools.

Ingredients

FRESH BERRY COMPOTE
1/4 C. water
2 Tbs. sugar
1 1/2 C. fresh raspberries or other ripe berries
BUTTERMILK PANNA COTTA
1 3/4 C. buttermilk
2 tsp. powdered gelatin (1 envelope)
1 1/4 C. heavy cream
1/4 C. sugar
1 tsp. lemon juice
1/4 tsp. vanilla extract
Fresh mint sprigs or fresh berries, for garnish

Directions

First, make the Fresh Berry Compote: In a small saucepan, combine the water and sugar. Stir over medium heat until the sugar dissolves. Add 1/2 C. of the berries. Cook for 2 to 3 minutes, stirring and smashing the berries, until the mixture has a jam-like consistency. Remove the pan from the heat and gently fold in the remaining berries. Divide the compote evenly among 6 large martini glasses. Put the glasses in the refrigerator to chill.

For the Buttermilk Panna Cotta, pour the buttermilk into a medium mixing bowl. Sprinkle the gelatin powder evenly over the buttermilk and leave it to soften for 1 minute; then, stir the gelatin into the buttermilk. Set aside. In a small saucepan, stir together the heavy cream and the sugar. Over medium heat, bring the mixture to a boil, then remove immediately from the heat. Pour the hot cream mixture over the buttermilk. Stir to combine.

Stir in the lemon juice and the vanilla extract. Leave the mixture to cool to room temperature, stirring occasionally. Remove the martini glasses from the refrigerator. Spoon the room-temperature panna cotta mixture evenly among the glasses. Return them to the refrigerator to chill until set, at least 2 hours. Garnish with fresh mint sprigs or fresh berries before serving.

Yield: 6 servings

(Chef Wolfgang Puck's new TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)