Buttermilk Panna Cotta with Blueberry Compote

Name: Buttermilk Panna Cotta with Blueberry Compote
Yield: makes 4 servings
Ingredients: 1 1/3 cups (330 ml) half-and-half; 1/2 cup (100 g) sugar; Grated zest of 2 lemons, preferably organic; 2 cinnamon sticks; 3 tablespoons (45 ml) cold water; 1 envelope (7 g) unflavored gelatin; 2/3 cup (160 ml) buttermilk; Blueberry Compote (page 245)

December 9, 2011

Panna cotta quickly became a popular restaurant dessert for many of the same reasons that make it an ideal dessert to serve at home: it can be prepared well in advance and it tastes good. It’s a win-win dessert if there ever was one. I used to refer to this as “ranch panna cotta” because it was inspired by a tangy buttermilk-based drink that I had at a south-of-the-border spa. But because people said that moniker brought to mind ranch salad dressing, I decided to keep the name simple and straightforward—just like the dessert.

Recipe notes

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