panna cotta

buttermilk panna cotta [with blood orange spread]

1 envelope gelatin
1/4 c cold water
1 c heavy cream
1 c sugar
2 c buttermilk
1 T vanilla
[1 jar Blood Orange Spread]
[2-3 T Grand Marnier, Tuaca, or other liqueur for flavoring]

In a small bowl, sprinkle gelatin over water until dissolved. Let stand for 3 minutes. In a saucepan, heat cream and sugar over low heat until sugar is dissolved. Remove from heat and cool slightly. Stir the gelatin mixture, vanilla and buttermilk into the cream until well-combined and smooth in texture. Brush the sides of 8 6oz. shallow deep cups with oil. Pour into the prepared cups and let chill for 4 hours or overnight, until set.

When ready to serve, unmold by running a warm knife around the edges of the panna cotta, and unmold onto a plate. [Whisk Blood Orange Spread until smooth. Top each panna cotta with a dollop and garnish with sprigs of mint leaves.]

If using Grand Marnier or other liqueur, decrease the amount of cream or buttermilk by an equivalent amount.


lemon panna cotta with blackberry sauce

Vegetable oil
1 c whole milk
1 c whipping cream
1/2 vanilla bean, split lengthwise

5 T fresh lemon juice
2 t unflavored gelatin
1/2 c sugar
1 c crème fraîche
2 T grated lemon peel

3 c frozen blackberries (about 12 ounces), thawed, drained, juices reserved
3 T light brown sugar, packed
3 T crème de cassis (black-currant-flavored liqueur; optional)

Lightly oil six 3/4-cup ramekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 30 minutes. Remove vanilla bean.

Pour lemon juice into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir sugar and gelatin mixture into milk mixture. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes. Remove from heat. Whisk in crème fraîche and lemon peel. Divide among ramekins. Cover; chill until set, at least 6 hours or overnight.

For sauce:
Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender. Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Stir remaining blackberries into sauce. (Can be made 1 day ahead. Cover and chill.)

Run small knife around each panna cotta. Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds. Place plate atop ramekin. Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta. Serve with sauce.