Buttermilk Panna Cotta with Port Soaked Berries

Interested in a quick, refreshing dessert for the holiday weekend? Make some quick panna cotta and berries. Trust me, totally worth the minimal effort. Plus, being chilled it is very refreshing on a hot summer day. And hey, it's even red, white and blue!

I initially thought that since panna cotta was so refined, it would be much more difficult to perfect. But it's not. Really. A little basic chemistry and some port and you're good. 

If you are like me and are planning to entertain or BBQ for the 4th, consider making a batch to share. You can make them a day in advance and they will keep perfectly in the fridge. Moreover, these will please adults and children alike. 

Oh wait, don't serve the kids the port soaked berries. I'm not a parent but I'm fairly certain that's frowned upon...

Now that we have settled the fact that children get boring berries, let's whip up a batch and get them chilling. To start, add the cold water to a small glass and sprinkle the gelatin on top to bloom. It will become firm as it soaks up all the water. 

Combine heavy cream, sugar and lemon zest in a small sauce pan and heat over medium heat. Keep stirring until the sugar has dissolved, then whisk occasionally for even heating. 

After the mixture comes to a low boil, remove from heat and add the buttermilk and vanilla. Whisk until combined.

While the dairy mixture cools, spray individual ramekins with nonstick cooking spray. Then evenly divide the mixture among the dishes.

I happened to have some fancy molds to use. However, you can use anything you want. It is easier to use something with straight edges which makes unmolding the panna cotta MUCH easier. However, worst case scenario put them in individual cups and let people eat directly from the containers...

Refrigerate. This can be as little as 4 hours or up to 2 days. It may make life easier to do the day before.

While the panna cotta firms up in the refrigerator, clean the berries and mix with the port and sugar.

To serve, run a sharp knife around the outside of the ramekin and invert onto a plate. Top with the soaked berries and serve.

Enjoy!

Buttermilk Panna Cotta

Adapted from The Epicurious Cookbook
Published 2012

Ingredients

Panna Cotta

• 1/4 cup water
• 1 envelope (0.25 oz) unflavored gelatin
• 1 1/2 cups heavy whipping cream
• Zest from 1 lemon
• 2/3 cup sugar
• 2 cups buttermilk
• 2 teaspoons vanilla

Berry Topping

• 1 pint strawberries, cored and quartered
• 1 cup blueberries
• 1 cup raspberries
• 1/3 cup port
• 1 tablespoon sugar

Instructions

1. Pour the water into a small glass and sprinkle the gelatin on top to bloom.
2. In a small sauce pan, combine heavy cream, lemon peel and sugar over medium heat, stirring constantly until sugar has dissolved. Bring mixture to a low boil, stirring occasionally. Add gelatin mixture and stir until dissolved. Remove from heat.
3. Cool mixture, stirring often and add buttermilk and vanilla.
4. Spray 8 ramekins with nonstick cooking spray. Pour mixture into dishes and refrigerate for at least 4 hours.
5. In a separate bowl add berries and toss with sugar and port. Let marinate for at least 1 hour prior to serving.
6. Run a sharp knife around the rim of the ramekin and invert onto small plate. Top with berries and serve.