Buttermilk Panna Cotta with Berries and Vanilla Sabayon
- Number of Servings: 1
Ingredients
3/4 teaspoon powdered unflavored gelatin (1/4-ounce envelope)1/2 cup heavy cream 1/4 cup sugar1 vanilla bean, split lengthwise1 cup well-shaken buttermilk1/2 cup heavy cream3 large egg yolks2 tablespoons sugar2 tablespoons sweet dessert wine, such as sauterne1 tablespoon orange liqueur such as Grand Marnier1/2 cup mixed fresh berries such as blackberries, blueberries, and raspberries1/4 cup fresh strawberries, hulled and quarteredSpecial equipment: 4 (4- to 6-ounce) ramekins, kitchen blowtorch (optional)
In small bowl, sprinkle gelatin over 3 tablespoons water. Let stand until gelatin softens, about 1 minute. In heavy, medium saucepan over moderate heat, whisk together cream and sugar. Scrape in seeds from vanilla bean; add bean. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in gelatin and buttermilk. Strain through fine-mesh sieve into medium, nonreactive bowl, discarding vanilla bean. Cover surface with plastic wrap and let rest at room temperature 15 minutes. Divide mixture among ramekins and refrigerate until set, at least 8 hours or overnight.
In medium bowl, using electric mixer or whisk, beat cream until stiff peaks form. In large nonreactive metal bowl, using electric mixer or whisk, whisk together egg yolks and sugar until light and pale yellow, about 1 minute. Set bowl over saucepan of barely simmering water and whisk in wine. Cook, whisking constantly and being careful not to let mixture steam, until mixture thickens and instant-read thermometer inserted into center registers 140°F, about 5 minutes. Remove bowl from saucepan and continue to whisk until mixture cools, 2 to 3 minutes. Fold in orange liqueur, then gently fold in whipped cream.
To assemble and serve
Using thin sharp knife, cut around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. Repeat to unmold remaining panna cottas. Arrange berries atop and around each panna cotta and spoon sabayon over berries. If desired, use kitchen blowtorch to lightly brown sabayon and serve immediately.
Number of Servings: 1
Recipe submitted by SparkPeople user FEBRUARY13TH.
In medium bowl, using electric mixer or whisk, beat cream until stiff peaks form. In large nonreactive metal bowl, using electric mixer or whisk, whisk together egg yolks and sugar until light and pale yellow, about 1 minute. Set bowl over saucepan of barely simmering water and whisk in wine. Cook, whisking constantly and being careful not to let mixture steam, until mixture thickens and instant-read thermometer inserted into center registers 140°F, about 5 minutes. Remove bowl from saucepan and continue to whisk until mixture cools, 2 to 3 minutes. Fold in orange liqueur, then gently fold in whipped cream.
To assemble and serve
Using thin sharp knife, cut around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. Repeat to unmold remaining panna cottas. Arrange berries atop and around each panna cotta and spoon sabayon over berries. If desired, use kitchen blowtorch to lightly brown sabayon and serve immediately.
Number of Servings: 1
Recipe submitted by SparkPeople user FEBRUARY13TH.
Nutritional Info Amount Per Serving
- Calories: 98.0
- Total Fat: 2.2 g
- Cholesterol: 9.8 mg
- Sodium: 257.3 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.0 g
- Protein: 8.1 g
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