Buttermilk Panna Cotta With Zinfandel-Poached Figs

Name: Buttermilk Panna Cotta With Zinfandel-Poached Figs
Prep time: 6 h 40 min
Cook time: 6 h 40 min
Total time: 6 h 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 591 milliliters buttermilk; 8 servings Zinfandel-Poached Figs; 1 envelope unflavored gelatin; 473 milliliters heavy cream; 8 servings Garnish: freshly grated nutmeg; 118 milliliters sugar; 1 vanilla bean, split

Buttermilk Panna Cotta With Zinfandel-Poached Figs might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains around 5g of protein, 25g of fat, and a total of 351 calories. It is a good option if you're following a gluten free diet. If you have buttermilk, zinfandel-poached figs, vanilla bean, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 6 hours and 40 minutes.

Instructions

Combine cream and vanilla bean in a small saucepan; sprinkle gelatin over cream, and let stand 10 minutes.

Ingredients you will need

Vanilla Bean

Gelatin

Cream

Equipment you will use

Sauce Pan

Cook cream mixture over medium-low heat, stirring constantly, 5 minutes or until gelatin is dissolved. Increase heat to medium; add sugar, and stir until sugar is dissolved (about 2 to 3 minutes).

Ingredients you will need

Gelatin

Cream

Sugar

Remove from heat. Scrape seeds from vanilla bean into cream mixture with back of a knife; discard vanilla bean.

Ingredients you will need

Vanilla Bean

Cream

Seeds

Equipment you will use

Knife

Whisk in buttermilk.

Ingredients you will need

Buttermilk

Equipment you will use

Whisk

Divide mixture among 8 (10-oz.) glasses. Cover and chill 6 hours to 2 days. Spoon 2 to 3 Tbsp. Zinfandel-Poached Figs into each glass just before serving.

Ingredients you will need

Zinfandel