Blackberry Buttermilk Panna Cottas with Blackberry Compote
A elegant dessert combining smooth buttermilk panna cotta infused with fresh blackberries, topped with a luxurious blackberry compote made with crème de cassis and lemon juice. The perfect balance of creamy and fruity flavors.
Ingredients
- •¾ lb blackberries
- •1¼ cups buttermilk
- •2¾ teaspoons unflavored gelatin
- •¼ cup water
- •1½ cups heavy cream
- •⅔ cup sugar
- •2 tablespoons blackberry syrup
- •½ cup crème de cassis
- •2 tablespoons sugar
- •1½ tablespoons lemon juice
- •½ lb blackberries
- •6 pieces molds
Cooking Instructions
- 1.
Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
10 min
- 2.
Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften.
1 min
- 3.
While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours.
480 min
- 4.
Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine.
12 min
- 5.
To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta.
5 min