Buttermilk Panna Cotta with Blackberries and Orange Zest
Prep Time:
15 minutes
Cook Time:
About 10 minutes, plus 4 hours refrigeration
Serves:
6
Ingredients
- 1 1/2 Teaspoons unflavored gelatin
- 2 Tablespoons cold water
- 1 Cup heavy cream
- 1/2 Cup plus 2 teaspoons granulated sugar, divided
- 2 Teaspoons grated orange zest
- 2 Cups buttermilk
- 1 Tsp. vanilla extract
- 2 Packages (6 ounces or 1 1/3 cups each) Driscoll's Blackberries
- 2 Tablespoons Cointreau, Kirsch or fruit liquor
Directions
- Lighten up the recipe by replacing the heavy cream with half-and-half or fat-free half and half. (Panna Cotta will be less firm.)
- Spray six 3/4-cup ramekins with a light coating of cooking spray. Or prepare panna cotta in a 1-quart serving bowl without cooking spray.
- Sprinkle gelatin over cold water in a small bowl. Let stand until softened.
- Heat heavy cream, 1/2 cup sugar and orange zest in a medium saucepan over medium-high heat to just below boiling; stir until sugar dissolves.
- Remove from heat. Add gelatin mixture and stir until dissolved. Cool to lukewarm.
- Stir buttermilk and vanilla into cream mixture. Divide evenly between prepared ramekins or pour into bowl.
- Refrigerate 4 hours or until set. (Can be covered and refrigerated up to 48 hours ahead.)
- Combine blackberries, Cointreau and remaining 2 teaspoons sugar in a medium bowl. Using the back of a spoon or a fork, gently mash berries, leaving some of the berries whole.
- To serve, run the tip of a sharp knife around edge of ramekins.
- Turn out onto serving plates. (Or scoop panna cotta into dessert dishes). Spoon berries alongside or on top of panna cotta.
