Blueberry Buttermilk Panna Cotta
- PREP 45min
- COOK 15min
- TOTAL 1hrs
I’m always amazed by how incredible this buttermilk panna cotta tastes, especially with the homemade blueberry sauce. In our photos, we have used small glasses (similar to shot glasses), but you can use small bowls or cups instead. Assume this recipe will serve 4 to 5 people.
You Will Need
3 cups fresh blueberries
3/4 cup (150g) granulated sugar
1 tablespoon lemon juice
1 (1/4-ounce) envelope unflavored powdered gelatin
2 cups (470ml) heavy cream
1/4 cup (85g) honey
1 vanilla bean, split and seeds scraped, or 2 teaspoons vanilla extract
1 cup (236ml) whole-fat buttermilk
Directions
1Make blueberry sauce: Add the blueberries, 1 cup (236ml) of water, and sugar to a medium saucepan over medium heat. Bring the mixture to a boil, then add the lemon juice and reduce the heat to medium-low. Simmer until the sauce begins to thicken, about 10 minutes. Remember to stir occasionally and use the back of a wooden spoon to crush a few of the blueberries into the sauce as it cooks. Set the sauce aside and let it cool to room temperature.
2Infuse the cream: In a separate medium saucepan, combine the heavy cream, honey, vanilla bean pod, and the scraped vanilla seeds. Place over medium heat and bring to a low simmer. Once simmering, remove the pan from the heat, cover it, and allow the cream to steep for 30 minutes to infuse with the vanilla flavor.
3Prepare the gelatin: After the cream has steeped for 30 minutes, add 1/4 cup (60ml) of water to a small, heatproof bowl. Evenly sprinkle the powdered gelatin over the water. Let it sit for 5 minutes to bloom, becoming thick and spongy.
4Make the panna cotta mixture: Place the cream mixture back over medium heat, making sure to remove and discard the vanilla pod. Add the bloomed gelatin mixture to the warm cream. As the mixture begins to steam (do not let it boil), remove the pan from the heat and whisk vigorously until the gelatin has fully dissolved and no granules remain. Finally, add the buttermilk and whisk until it’s well blended and smooth.
5Assemble: Carefully spoon a small amount of the cooled blueberry sauce into the bottom of each serving glass or bowl. Then, gently pour the panna cotta mixture over the sauce. Don’t worry if the sauce slightly mixes into the panna cotta. It will still look lovely and taste delicious.
6Allow the panna cotta to set: Leave the filled glasses or bowls at room temperature for 20 minutes to begin cooling down. After 20 minutes, cover them with plastic wrap and transfer them to the refrigerator. Chill until thoroughly set, which will take approximately 4 hours, or preferably overnight, for optimal results.
Adam and Joanne's Tips
- Make ahead: As long as you keep them covered and refrigerated, you can prepare the panna cotta up to 3 days in advance.
- Frozen blueberries for the sauce: Use 3 cups thawed and drained frozen blueberries.
- Use jam instead of the blueberry sauce: Feel free to skip making the blueberry sauce and add a spoonful of your favorite jam to the bottom of the serving bowl or glass before adding the panna cotta mixture.
- The nutrition facts provided are estimates.