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Blackberry Buttermilk Panna Cottas




Source of Recipe


Linda (doucanoe)

with Blackberry Compote

For panna cottas

3/4 lb blackberries (about 3 cups)
1 1/4 cups well-shaken buttermilk
2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
1/4 cup water
1 1/2 cups heavy cream
2/3 cup sugar
2 tablespoons blackberry syrup, store-bought or homemade (see cooks' note, below)

For compote

1/2 cup water
1/2 cup cr�me de cassis
2 tablespoons sugar
1 1/2 tablespoons fresh lemon juice
1/2 lb blackberries (about 2 cups)

Special equipment: 6 (6-oz) molds (preferably nonreactive)

Make panna cottas:

Pur�e 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.

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

While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry pur�e, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours.

Make compote while panna cottas finish chilling:

Boil water, cr�me 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.

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.

Cooks' notes:
� 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. 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.