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Buttermilk Panna Cotta with Plum Compote

Serves: Makes 8 servings

Ingredients:

  • 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


Procedures:

“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.

Tested and perfected in the Sur la Table kitchen

 
 
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