Blackberry Buttermilk Panna Cottas with Blackberry Compote

Name: Blackberry Buttermilk Panna Cottas with Blackberry Compote
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters 1/2 lb blackberries (about; 296 milliliters well-shaken buttermilk; 118 milliliters crème de cassis; 3 teaspoons unflavored gelatin (from two 1/4-oz envelopes); 355 milliliters heavy cream; 2 Tbsps fresh lemon juice; 2 Tbsps blackberry syrup, store-bought or homemade (see cooks note, below); 2 Tbsps sugar; 118 milliliters water

Blackberry Buttermilk Panna Cottas with Blackberry Compote is a gluten free dessert. This recipe serves 6. One serving contains 321 calories, 5g of protein, and 24g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 5 hours. Head to the store and pick up heavy cream, crème de cassis, lemon juice, and a few other things to make it today.

Instructions

Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids.

Ingredients you will need

Blackberries

Buttermilk

Equipment you will use

Blender

Sieve

Bowl

Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved.

Ingredients you will need

Gelatin

Cream

Sugar

Equipment you will use

Sauce Pan

Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl.

Ingredients you will need

Blackberries

Gelatin

Cream

Syrup

Equipment you will use

Sieve

Bowl

Pour mixture into molds and chill, covered, until firm, at least 8 hours.

Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine.

Ingredients you will need

Blackberries

Lemon Juice

Creme De Cassis

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta.

Ingredients you will need

Berries

Dip

Water

Equipment you will use

Knife

Bowl

*To make blackberry syrup, heat 1/4 cup blackberry jam with 1 tablespoon water in a small saucepan over moderately low heat, stirring, until jam is dissolved.

Ingredients you will need

Blackberry Jam

Blackberries

Syrup

Water

Jam

Equipment you will use

Sauce Pan

Pour mixture through a fine-mesh sieve into a small bowl, pressing on and then discarding solids.*Panna cottas can be chilled in molds up to 1 day.*Compote can be made 2 hours ahead and kept at room temperature.

Ingredients you will need

Compote

Equipment you will use

Sieve

Bowl