A fresh fruit compote will keep in your refrigerator for a couple of weeks or you can freeze it. Just think lukewarm. Panna cotta, Italian for “cooked cream” is an easy “do ahead” foolproof dessert. Garnish with mixed fresh berries. It can be... Heat the heavy cream, half-and-half and sugar in a saucepan. Either way you choose to serve the panna cotta and complemented with the garnishes of your choice, it will taste divine and looks so sophisticated too! This buttermilk panna cotta with blueberry compote is the easiest make-ahead dessert for entertaining guests! It will need around 4 hours to set, but you can make it two days in advance. If needed, pour the cream and gelatin mixture back into pot to make sure that all of gelatin is dissolved. This usually takes at least 2-3 hours. Buttermilk Panna Cotta with Blueberry Compote, Blueberry Compote, Buttermilk Panna Cotta, Milk Panna Cotta, Optional if needed: a small squeeze of lemon juice and/or a pinch of salt. Compotes are versatile and can be used in pies, as a topping for vanilla ice cream, or swirled into your yogurt in the morning and topped with granola. If unfolding from ramekins, run a sharp knife around the edge of each panna cotta and unmold each one onto a serving plate. Blueberry compote: Place the washed blueberries in a heavy saucepan. It had been many many years since I last made mom's unforgettable tender and juicy meatballs. Although panna cotta is made with cream, it is eggless, feels light and airy yet it and has a deep richness to it that is satisfying. Required fields are marked *. Dip the panna cotta moulds briefly in hot water, loosen the edges and turn out on to dessert plates. Place the blueberries sugar, water, and … Disclaimer: This post may contain affiliate links. As the blueberries start darkening and breaking down, gently mash some of them with a potato masher (this is optional but will help release the juices). There’s minimal effort involved. Taste and add a squeeze of lemon juice and/or a pinch of salt to balance the flavors if it tastes too sweet. Once the compote reaches a thick sauce-like consistency, remove from the heat and cool. Let cool for around 6-8 minutes until just slightly warm to the touch (mine was 110 degrees F). I speak from experience. :). I’ll be making it again next week! Read More…. I love the ideal of topping these panna cottas with fresh fruit as well. Recipe below. It’s like a creamy jello, to be honest. Want to take your cooking skills to the next level? You can adjust the heat to medium-low if the liquid begins to sputter. Want to take your cooking skills to the next level? The buttermilk adds tartness that will balance the sweetness of the blueberry compote, so they should be served together. It’s not…it takes about 10-15 minutes of prep time, mostly inactive, and then 4 hours in the refrigerator to set. While the panna cotta is setting, prepare the compote. I have also included a recipe with the panna cotta for a fresh blueberry compote. Divide the panna cotta mixture into the prepared cups or glasses, then chill them until firm. And, they’re perfect for my French yogurt jars. Pour berries over the panna cotta to serve. Blueberry compote: Remove from the heat and pour into the bowl with the gelatin, whisking to combine. Posts may contain affiliate links. Pour the cream into the bowl with the gelatin, whisking to combine. Raspberry Compote; Mix the berries, honey and lemon in a pot. Whisk in the buttermilk. You don’t need a thermometer, though. I love hosting dinner parties, but I have a rule about them. Though cream is traditionally used, you can swap out the cream with milk or even non-dairy milk. Place the washed blueberries in a heavy saucepan. When you are ready to serve, unmold the panna cotta or if you are serving directly in individual bowls, ladle the compote over and around the panna cotta. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. (Note: if you whisk in the buttermilk while the mixture is hot, it will curdle). For the blueberry compote, put the washed blueberries, bay leaves and sugar into a pan and cook, stirring, for about 5 minutes. You can apply this recipe to any kind of fruit to make a compote. Now that I’ve got my routine down, I have a few staple recipes I like to break out for guests. Serve with fresh fruit, especially berries and a fresh fruit compote. Although I was dreaming of a hot blueberry cobbler with creamy vanilla ice cream, I also wanted a change and I was looking for something lighter. Gently simmer for 10 minutes. So stunning! You can unmold the dessert and serve it surrounded by berries and sauce in a bowl or you can make the panna cotta in a wine glass or individual transparent glass cups or dishes and add the sauce and fruit. This buttermilk panna cotta with blueberry compote is my top pick for a dessert, because it has everything going for it. Save my name, email, and website in this browser for the next time I comment. She's written a weekly column for The Washington Post Food section, and her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster. Place the blueberries sugar, water, and vanilla in a medium-sized saucepan set over medium heat. For all general questions, please leave a comment here :). I also made these in a deep stemless wine glass and did not oil these glasses before pouring cream mixture in. The amount of sugar you’ll want to add to the blueberry compote will depend on how sweet the blueberries are. It is readily enhanced by the addition of fresh seasonal fruit or other flavors such as almond, chocolate, lemon or espresso. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked as a line cook, pastry chef, and cooking instructor. Pour the mixture into 4 glasses or mason jars, then place in the refrigerator and chill for a minimum of 3 hours (until set), or overnight. Just keep it covered in the fridge so it doesn’t pick up any weird flavors. Almost everything needs to be done by the time guests arrive. Recipe below. In a medium saucepan, bring the cream, sugar, and vanilla to a simmer over medium-high heat, stirring until the sugar has dissolved. The cream might include flavors such as vanilla or coffee. Bring the mixture to a simmer, stirring occasionally. It even has a fancy name. She’s written a weekly column for The Washington Post Food section, and her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster. If you don’t feel like making the compote, you could simply serve the panna cotta with fresh berries on top. This buttermilk panna cotta with blueberry compote is the easiest make-ahead dessert you can make for entertaining guests! In a large bowl, dissolve unsweetened gelatin in a couple tablespoons of warm water. Place the gelatin in a large bowl with 1 tablespoon of warm water to soften for 5 minutes. Sign up for my FREE 6-day email course: Culinary School Tricks for Home Cooks! In this case, I was inspired by the Louisiana blueberries that made their debut at our farmer’s market last weekend. Continue simmering, stirring occasionally, until the blueberries are soft and the liquid has thickened up, about 10 minutes. Your email address will not be published. Notify me via e-mail if anyone answers my comment. Serve with blueberry compote and garnish each serving with a bay leaf. You might need a bit more or none at all! Cook over medium heat for about 10 minutes until the blueberries are soft and burst. If unfolding from ramekins, run a sharp knife around the edge of each panna cotta and unmold each one onto a serving plate. Spoon the compote evenly over the panna cotta and serve! While the panna cotta is setting, prepare the compote. Let cool for around 6-8 minutes until just slightly warm (mine was 110 degrees F). Serve with fresh fruit, especially berries and a fresh fruit compote. The buttermilk adds an amazing tang. The whole recipe involves just a few minutes of active prep time, and can be served chilled or at room temperature. For immediate help troubleshooting a recipe, please email me using the form on my contact page. The whole recipe involves just a few minutes of active prep time, and can be served chilled or at room temperature. If you’d prefer to serve the panna cotta on it’s own, I recommend using 2 cups of cream and 1 cup of buttermilk to reduce the tartness slightly (you can also omit the buttermilk entirely and simply use 3 cups of cream for a more traditional panna cotta). Strawberries, cherries, raspberries… this will work with any of them. Other garnishes include finely chopped nuts, lemon curd or shaved chocolate. Cook over medium heat for about 10 … This usually takes at least 2-3 hours. I need to be able to spend the majority of time hanging out with my people. Sign up for my FREE email course: Culinary School Tricks for Home Cooks! As an Amazon Associate, I earn a small percentage from qualifying purchases.