I’ve decided to forgo any New Years Resolutions this year because I always seem to disappoint myself and irritate everyone who lives with me. Instead, I’m going to put my energy into expanding my baking repertoire and my sometimes lacklustre food styling. Really, at this point in the year this house is cupcaked out!
So I thought to start, I would make some Buttermilk Panna Cotta which I have been really wanting to try since buying my new Miette Book (Meg Ray is living my dream right now!). Panna Cotta is essentially ‘cooked cream’ paired with gelatin and a few simple flavourings and then left to set for a few hours. Since I love anything creamy – I heart clotted cream -and I’ve thrown my resolutions out the window, this simple yet elegant dessert is right up my alley. You don`t have to use buttermilk, most recipes use just heavy cream, but buttermilk gives it a nice tangy taste. I did a combination of recipes, both from the book and online. Essentially, the instructions and ingredients are all the same.
I made two sauces to try. The first was a simple Apricot and Honey Compote from Martha Stewart. Hello delicious. So simple and it`s thick enough that as it was cooling I could envision a gorgeous spoonful atop a buttermilk scone. The second was a Red-Wine Poached Rhubarb recipe. I`ll have to post those pictures at a later date.
Okay, the apricot got me. It was pretty yummy.
On a cold winters day, some Buttermilk Panna Cotta with Apricot and Honey Compote is like a little ray of sunshine. Top with some slivered almonds for a little nutty crunch. Bye bye winter blues!
Panna Cotta is like a blank canvas. There are so many options for toppings although I do think simple is best sometimes. Any ‘in season’ fruit would be a treat.
Buttermilk Panna Cotta
- 2 cups heavy cream
- 1/3 cup of sugar
- 1 vanilla bean, split lengthwise
- 1 ½ tsp unflavored gelatin powder
- 2 tbsp warm water
- 1 cup of buttermilk
1. Place the water in a small bowl and sprinkle gelatin over the surface. Let sit for at least 10 minutes.
2. Combine sugar and cream in a saucepan over medium heat and whisk until the sugar is dissolved. Add in the vanilla bean and seeds, remove from heat and allow cream to steep for 30 minutes. Bring back to heat and almost to a boil.
3. Stir in the gelatin until dissolved.
4. Add the buttermilk to the cream mixture and continue whisking.
5. Remove from heat and strain the mixture into a glass measuring cup.
6. Pour the strained mixture into cups, cover with plastic wrap and refrigerate for 4 hours or until set.