Buttermilk Panna Cotta with Summer Fruit
¼ cup (60 ml) water
2 tsp (10 ml) unflavoured gelatin
½ vanilla bean, halved lengthwise (or use 1 tsp (5 ml) pure vanilla extract)
2 cups (500 ml) whipping cream
1 pinch fine sea salt
½ cup (125 ml) granulated sugar
1½ cups (375 ml) buttermilk
MACERATED SUMMER FRUIT:
½ cup (125 ml) water
¼ cup (60 ml) granulated sugar
1 strip of lemon peel
8 small apricots, halved and pitted, or peeled, sliced peaches
½ cup (125 ml) fresh blueberries
½ cup (125 ml) fresh blackberries
1 cup (250 ml) fresh raspberries
- In a small saucepan, combine water and gelatin. Stir to combine and allow to sit for 2 minutes for gelatin to bloom. Heat mixture over low heat until gelatin has just dissolved, about 2 minutes, then remove from heat.
- Meanwhile, in a large saucepan, combine vanilla, cream, salt, sugar and buttermilk. Bring just to a boil over moderately high heat, whisking occasionally. As soon as it comes to a boil, remove from heat and immediately whisk in gelatin mixture. Strain through a fine mesh sieve, then divide cream mixture between eight ½-cup (125 ml) glasses. Cover and chill for at least 4 hours, or overnight.
- To serve, divide fruit and syrup between chilled glasses and serve immediately.
- For the macerated summer fruit, in a medium saucepan, combine water, sugar and lemon peel. Bring to a boil over medium-high heat and cook until syrup has reduced to about 3 tbsp (45 ml). Lower heat to minimum, add apricots or peaches and swirl to coat. Cook for 3 minutes then add berries. Cook for 1 more minute, swirling berries in the syrup. Remove lemon peel. Allow to cool. Will keep refrigerated for up to 3 days.