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Virginia Willis’ Buttermilk Panna Cotta With Blackberry Coulis
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Southern Recipe Restoration Project
Although the Italian dessert panna cotta translates as “cooked cream,” in fact, you heat the heavy cream only long enough to dissolve the sugar and the gelatin. When testing another Saving Southern Food recipe, Gan-ge's Rock Cream, it occurred to chef Virginia Willis that the dessert seemed very much like a panna cotta in taste and consistency and inspired her chef’s version using buttermilk for a Southern flair and a garnish of blackberry coulis.
Hands on time: 20 minutes Total time: 6 hours and 20 minutes Serves: 6
Ingredients:
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2 tablespoons water
1 (1/4-ounce) envelope unflavored gelatin
1 cup heavy cream
8 tablespoons granulated sugar, divided
2 cups whole-fat buttermilk
1 tablespoon pure vanilla extract
1 pint blackberries, divided
1 tablespoon Chambord, optional (or water)
Pinch of salt
Instructions:
Put 2 tablespoons water into small bowl; sprinkle in unflavored gelatin. Let stand until gelatin softens, about 10 minutes.
Combine heavy cream and 7 tablespoons of the sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Transfer to a medium bowl and place over a bowl of ice water. Stir constantly to cool, 5 to 7 minutes. (Do not allow the gelatin to congeal.)
Stir the buttermik and vanilla extract into the cooled cream mixture. Pour mixture into 4-cup measuring cup. Divide mixture among six Ç-cup custard cups or ramekins. Refrigerate until panna cotta is set, at least 6 hours and up to 1 day.
Meanwhile, in the bowl of a food processor fitted with the blade attachment, puree half the blackberries, remaining 1 tablespoon sugar and Chambord (or water) with a pinch of salt until smooth. Strain through a fine mesh sieve to remove the seeds; set aside until ready to serve.
Run thin sharp knife around sides of each panna cotta to loosen. One at a time, place bottom of each custard cup in 1 inch of hot water 30 to 45 seconds; immediately invert custard cup onto plate. Using both hands, firmly grasp custard cup and plate together, shaking gently and allowing panna cotta to settle onto plate. Spoon reserved coulis around the panna cotta; garnish with remaining blackberries and mint. Serve immediately.
Combine heavy cream and 7 tablespoons of the sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Transfer to a medium bowl and place over a bowl of ice water. Stir constantly to cool, 5 to 7 minutes. (Do not allow the gelatin to congeal.)
Stir the buttermik and vanilla extract into the cooled cream mixture. Pour mixture into 4-cup measuring cup. Divide mixture among six Ç-cup custard cups or ramekins. Refrigerate until panna cotta is set, at least 6 hours and up to 1 day.
Meanwhile, in the bowl of a food processor fitted with the blade attachment, puree half the blackberries, remaining 1 tablespoon sugar and Chambord (or water) with a pinch of salt until smooth. Strain through a fine mesh sieve to remove the seeds; set aside until ready to serve.
Run thin sharp knife around sides of each panna cotta to loosen. One at a time, place bottom of each custard cup in 1 inch of hot water 30 to 45 seconds; immediately invert custard cup onto plate. Using both hands, firmly grasp custard cup and plate together, shaking gently and allowing panna cotta to settle onto plate. Spoon reserved coulis around the panna cotta; garnish with remaining blackberries and mint. Serve immediately.
Notes:
This recipe calls for at least 6 hours of chilling time.
Nutrition:
Per serving: 288 calories (percent of calories from fat, 48), 4 grams protein, 34 grams carbohydrates, 3 grams fiber, 16 grams fat (10 grams saturated), 57 milligrams cholesterol, 138 milligrams sodium.
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