People always think it’s this super complicated dessert that must have taken a lot of effort. Posts may contain affiliate links. As an Amazon Associate, I earn a small percentage from qualifying purchases. This buttermilk panna cotta with blueberry compote is the easiest make-ahead dessert you can make for entertaining guests! Panna cotta, Italian for “cooked cream” is an easy “do ahead” foolproof dessert. Making a compote involves briefly cooking fresh or frozen fruit with a little sugar and maybe a few spices. Remove from heat. A fresh fruit compote will keep in your refrigerator for a couple of weeks or you can freeze it. Lightly oil eight 4 oz custard cups with vegetable oil. While the panna cotta is setting, make the blueberry compote, which is just blueberries, some water, and sugar cooked down in a saucepan until it’s a saucy jam consistency. Wine glasses, juice classes, whatever you have. Panna cotta was the perfect complement to the meal I had planned. I used mason jars, but you can use anything. Your email address will not be published. Blueberry compote: Nut-Free. While the panna cotta is setting, prepare the compote. I’ll be making it again next week! It will need around 4 hours to set, but you can make it two days in advance. 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. Remove from heat and stir in the vanilla extract. Place the blueberries sugar, water, and vanilla in a medium-sized saucepan set over medium heat. You don’t need a thermometer, though. Blueberry compote: Place the washed blueberries in a heavy saucepan. Sign up for my FREE email course: Culinary School Tricks for Home Cooks! The buttermilk adds an amazing tang. Add the sugar and lemon juice and lemon zest. Pour the cream into the bowl with the gelatin, whisking to combine. 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. The first few times I hosted dinner parties, I didn’t have this figured out, and the evening was not fun for me. You can also use a spoon to help mash the berries a little. Have fun with these easy recipes for summer fruit and simple panna cotta. As an Amazon Associate, I earn a small percentage from qualifying purchases. There’s minimal effort involved. 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! You can adjust the heat to medium-low if the liquid begins to sputter. In a medium saucepan, bring the cream, sugar, and vanilla to a simmer over medium-high heat, stirring until the sugar has dissolved. Divide the panna cotta mixture into the prepared cups or glasses, then chill them until firm. Panna cotta (which translates in Italian to “cooked cream”) is an Italian dessert made sweetened cream that’s been thickened with unflavored gelatin. The whole recipe involves just a few minutes of active prep time, and can be served chilled or at room temperature. The amount of sugar you’ll want to add to the blueberry compote will depend on how sweet the blueberries are. Taste as they cook. And if you don’t like blueberries, use any berry you like! (Note: if you whisk in the buttermilk while the mixture is hot, it will curdle). Strawberries, cherries, raspberries… this will work with any of them. Cook over medium heat for about 10 minutes until the blueberries are soft and burst. Want to take your cooking skills to the next level? Dip the panna cotta moulds briefly in hot water, loosen the edges and turn out on to dessert plates. This usually takes at least 2-3 hours. 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. The kids loved them... Pumpkin scones have the perfect color, texture, and flavor to serve for breakfast on a fall morning with spiced tea,... Turlu Turlu, is similar to ratatouille and is a Turkish roasted vegetable dish that means "all sorts." This usually takes at least 2-3 hours. Cook over medium heat for about 10 … Thank you for sharing this great panna cotta recipe. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. 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. It’s not…it takes about 10-15 minutes of prep time, mostly inactive, and then 4 hours in the refrigerator to set. SUBSCRIBE & RECEIVE A FREE EBOOK WITH MY 25 FAVORITE RECIPES! The compote will naturally thicken as it cools. 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. (Remember - it will be balancing a tart custard). I speak from experience. 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. I love the ideal of topping these panna cottas with fresh fruit as well. 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). I have also included a recipe with the panna cotta for a fresh blueberry compote. Gently simmer for 10 minutes. Add cinnamon. I need to be able to spend the majority of time hanging out with my people. :). 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. Though cream is traditionally used, you can swap out the cream with milk or even non-dairy milk. You might need a bit more or none at all! Want to take your cooking skills to the next level? This buttermilk panna cotta with blueberry compote is my top pick for a dessert, because it has everything going for it. Place the blueberries sugar, water, and … Pour berries over the panna cotta to serve. For the blueberry compote, put the washed blueberries, bay leaves and sugar into a pan and cook, stirring, for about 5 minutes. 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. The whole recipe involves just a few minutes of active prep time, and can be served chilled or at room temperature. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked as a line cook, pastry chef, and cooking instructor. 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. Add the sugar and lemon juice and lemon zest. Almost everything needs to be done by the time guests arrive. Let cool for around 6-8 minutes until just slightly warm (mine was 110 degrees F). Notify me via e-mail if anyone answers my comment. Taste and add a squeeze of lemon juice and/or a pinch of salt to balance the flavors if it tastes too sweet. Leftovers will keep in the refrigerator, covered, for up to 5 days. If unfolding from ramekins, run a sharp knife around the edge of each panna cotta and unmold each one onto a serving plate. Gently stir over low to medium heat until the sugar is dissolved. Serve with fresh fruit, especially berries and a fresh fruit compote. If you whisk in the buttermilk while the mixture is hot, it will curdle. If you don’t feel like making the compote, you could simply serve the panna cotta with fresh berries on top. For all general questions, please leave a comment here :). It’s like a creamy jello, to be honest. It can be... Heat the heavy cream, half-and-half and sugar in a saucepan. It even has a fancy name. Garnish with mixed fresh berries. Serve with fresh fruit, especially berries and a fresh fruit compote. Save my name, email, and website in this browser for the next time I comment. For immediate help troubleshooting a recipe, please email me using the form on my contact page. It had been many many years since I last made mom's unforgettable tender and juicy meatballs. Place the gelatin in a large bowl with 1 tablespoon of warm water to soften for 5 minutes. Let it sit for around 5 minutes while you heat up the cream, sugar and vanilla in a medium saucepan until the sugar has dissolved. Your email address will not be published. Please read my full post for additional recipe notes, tips, and serving suggestions! If unfolding from ramekins, run a sharp knife around the edge of each panna cotta and unmold each one onto a serving plate. If you love this recipe, be sure to check out my How to Make Lemon Curd, Vanilla Pudding, and Milk Panna Cotta with Coffee Syrup. You can apply this recipe to any kind of fruit to make a compote. Let cool for around 6-8 minutes until just slightly warm to the touch (mine was 110 degrees F). Bring the mixture to a simmer, stirring occasionally. I just made this delicious dessert and my whole family loved it! Disclaimer: This post may contain affiliate links. Here’s the thing, though…. Just think lukewarm. 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. While the panna cotta is setting, prepare the compote. It is readily enhanced by the addition of fresh seasonal fruit or other flavors such as almond, chocolate, lemon or espresso. 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). If needed, pour the cream and gelatin mixture back into pot to make sure that all of gelatin is dissolved. In a large bowl, dissolve unsweetened gelatin in a couple tablespoons of warm water. Remove from the heat and pour into the bowl with the gelatin, whisking to combine. Pour the very warm cream and melted sugar mixture over the gelatin and stir until the gelatin is completely dissolved. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked as a line cook, pastry chef, and cooking instructor. Recipe below. Required fields are marked *. Now that I’ve got my routine down, I have a few staple recipes I like to break out for guests. I also made these in a deep stemless wine glass and did not oil these glasses before pouring cream mixture in. So stunning! Once the compote reaches a thick sauce-like consistency, remove from the heat and cool. The cream might include flavors such as vanilla or coffee. Continue simmering, stirring occasionally, until the blueberries are soft and the liquid has thickened up, about 10 minutes. This buttermilk panna cotta with blueberry compote is the easiest make-ahead dessert for entertaining guests! Spoon the compote evenly over the panna cotta and serve! The buttermilk adds tartness that will balance the sweetness of the blueberry compote, so they should be served together. 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