This simple panna cotta can be made up to 3 days before you'd like to enjoy it. When you are ready to eat, top it with the flavors of our Select Cluster Riesling, honey, peaches, apricot or whatever fruit you have on hand.
Buttermilk Panna Cotta
- 1 envelope unflavored powdered gelatin (about 2½ tsp.)
- 2 ¾ cups heavy cream, divided
- ⅔ cup plus 3 tablespoons sugar
- 3 cups buttermilk
- Figs, dried apricots, or berries fresh or frozen
- Place ¼ cup cold water in a small bowl. Sprinkle gelatin over; let stand 10 minutes.
- Heat ½ cup cream in a medium saucepan over medium heat until very warm (it will deactivate the gelatin if it gets too hot). Remove from heat, add gelatin and ⅔ cup sugar, and whisk until they are completely dissolved. Gradually stir in remaining 2¼ cups cream, then buttermilk. Divide among eight small bowls or 6-oz. ramekins and chill until set, at least 4 hours.
- Meanwhile, bring apricots, 2 Tbsp. sugar, and 1 cup water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until thickened and jam-like, 20–25 minutes. Let compote cool completely.
- Bring remaining 1 Tbsp. sugar and 2 Tbsp. water to a boil in a small saucepan over medium-high heat and cook, swirling often, until thick and syrupy (do not let it take on any color), about 4 minutes. Cook, stirring constantly, until sugar starts to become dry and crystallized, about 2 minutes. Remove from heat and stir until sugar is completely dry and crystallized, about 1 minute longer. Transfer seeds to a small bowl; set aside.
- Serve panna cotta topped with fruit and a drizzle of honey.
DO AHEAD: Panna cotta can be made 3 days ahead; cover and keep chilled.
Panna Cotta Recipe by Alison Roman