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Buttermilk Panna Cotta with Summer Fruit

This dessert is perfect for a summer night

Ingredients

Ingredients
<strong>Panna Cotta</strong> <ul> <li>3 ½ cups Shetler’s buttermilk</li> <li>2 envelopes unflavored gelatin</li> <li>2 ½ cups heavy whipping cream</li> <li>½ cup sugar</li> <li>6 tablespoons maple syrup</li> </ul> <strong>Summer Fruit Topping</strong> <ul> <li>1 quart fresh blueberries</li> <li>1 pint fresh raspberries</li> <li>½ cup dried cherries</li> <li>1 teaspoon sugar</li> <li>¼ teaspoon of salt</li> <li>1 tablespoon good sherry vinegar</li> </ul>

Directions

Directions
<strong>Panna Cotta </strong>Add cold buttermilk to a medium mixing bowl and sprinkle in gelatin to bloom. In a medium saucepan heat combined heavy whipping cream, sugar and maple syrup over medium-low heat until the sugar is dissolved. Add the buttermilk/gelatin mixture and cook until gelatin is completely dissolved. Remove from heat, pour mixture through a fine-mesh strainer and portion into small mason jars. Refrigerate overnight. Remove panna cotta from refrigerator and rest at room temperature for one hour. Garnish with summer fruit topping and serve. <div></div> <div><strong>Summer Fruit Topping </strong>In a large mixing bowl combine all ingredients and stand at room temperature for 10 minutes.</div>
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