Buttermilk Panna Cotta with Mixed Berry Compote
Panna cotta, a traditional Italian dessert whose name means ‘cooked cream,’ is a perfect treat to serve to company or to your family after a long day. It’s so quick and easy to whip up. You can make it a day ahead and store it in the fridge. With fresh Driscoll’s berries in season all year round, you have the perfect excuse to make these any time!
Prep Time:
15 minutes plus cooling overnight
Cook Time:
23 minutes
Serves:
6
Perfect for:
Summer Treats
Raspberry Desserts
Bookclub Bites
Ingredients
- 1 lb. mixed Driscoll’s berries (chopped if large)
- 2-3 Tbsp. sugar, depending on sweetness of berries
- 1/8 Tsp. salt
- 3 Tablespoons freshly squeezed lime juice
- 1/4 Cup heavy cream, divided
- 1 Package (¼ ounce) powdered gelatin
- 1/3 Cup granulated sugar
- 1 1/2 Teaspoons pure vanilla extract
- Fresh berries
- Optional: mint or basil leaves
- 1/2 Tsp. salt
- 1 3/4 Cups buttermilk
Directions
- PLACE 1 pound mixed berries into a medium saucepan.
- ADD 2 tablespoons sugar, 1/8 teaspoon salt, and ADD 3 tablespoons lime juice.
- COOK over medium heat, while STIRRING and MASHING occasionally, until mixture comes to a boil.
- REDUCE heat to medium-low.
- CONTINUE cooking and MASHING for about 10-12 minutes or until liquid is reduced and thickened.
- ALLOW to cool for about 10 minutes.
- TASTE compote and adjust sugar, salt, and lime juice depending on the sweetness of the berries.
- ALLOW to cool to room temperature.
- COVER and REFRIGERATE until ready to use.
- TOP each panna cotta with 1-2 tablespoons berry compote.
- GARNISH with fresh berries.
- GARNISH with fresh mint and/or basil leaves (optional).
- SERVE immediately.
- PLACE a fine-mesh strainer over a 4-cup glass measuring cup or a large bowl.
- POUR 1⁄4 cup heavy cream into a small bowl.
- SPRINKLE 1 package powdered gelatin evenly over surface of cream.
- SET ASIDE gelatin mixture to bloom for 5-10 minutes.
- POUR remaining 1 cup heavy cream into a medium saucepan.
- ADD 1/3 cup sugar and 1/2 teaspoon salt.
- COOK over medium-low heat, while WHISKING occasionally, until cream is just steaming and the sugar is dissolved. Do not overcook.
- REMOVE cream mixture from heat.
- SCRAPE bloomed gelatin mixture into warm cream mixture and WHISK until gelatin is fully dissolved.
- STRAIN cream mixture through fine-mesh strainer into prepared measuring cup or large bowl.
- ALLOW cream mixture to cool until lukewarm while WHISKING occasionally.
- ADD 1 ¾ cups buttermilk and 1 ½ teaspoon vanilla extract.
- WHISK to incorporate ingredients.
- ALLOW to cool for about 20 minutes while WHISKING occasionally to make sure mixture is homogeneous.
- DIVIDE panna cotta mixture evenly between six ramekins or serving glasses (about 1⁄2 cup each).
- REFRIGERATE until set, 4 hours or up to overnight.
- NOTE: This recipe makes more compote than you’ll need for the panna cotta. Leftovers are wonderful on ice cream, pancakes, waffles, etc!
