BUTTERMILK PANNA COTTA
This is the lemon version of buttermilk panna cotta that we paired with candied lemon peel in our May 2014 dinner show.
1 envelope gelatin
- 2 Tablespoons warm water
- 1 ½ cup heavy cream
- 1 ½ cups buttermilk
- ½ cup sugar
- 1 vanilla bean
Combine sugar vanilla and heavy cream in pan over medium heat; bring to boil and remove from heat.
Soften gelatin over ¼ cup water and add this to heavy cream, stirring well. Add buttermilk and combine well. Place into glass or ramekins. NOTE: you may drizzle a coat of honey on the bottom of the dish before ladling in the panna cotta. Cool in refrigerator away from strong flavored foods overnight. At service, add berry sauce and meringue kisses.
1 1/2 cup frozen blueberries or other or combination (reserve ½ cup)
- 1 teaspoon vanilla
- 1 pinch salt
- Honey to taste
“Melt” over medium low heat 1 cup frozen fruit. Add vanilla pinch salt and honey or sugar to taste. Just before serving, add ½ cup reserved berries. Serve immediately