Vanilla Buttermilk Panna Cotta With Berries

The Fourth of July is upon us. While we would all prefer it was on a Friday instead of a Wednesday, we will still enjoy the day and all it represents. We thought we would give you a beautiful dessert that incorporates delicious seasonal berries and of course, red, white, and blue! Enjoy!

Vanilla Buttermilk Panna Cotta with Seasonal Berries

Makes 8 servings

Equipment – 8 4-ounce disposable aluminum baking cups

3 tablespoons cold water
3 teaspoons gelatin powder
1 1/2 cups heavy cream
3/4 cup granulated sugar
1 1/2 teaspoons grated lemon zest
3 cups buttermilk
3 teaspoon vanilla extract

Berries

1 pint fresh blueberries
1 pint strawberries, hulled and quartered
1/2 cup granulated sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract

Berries: In a small bowl combine all ingredients and set aside. The sugar will help extract the juice from the berries to create a nice sauce for your finished dish!

Panna Cotta: Line your disposable cups up on a small cookie tray and lightly spray each with non-stick pan spray

In a small bowl, sprinkle the gelatin over the water, set aside.

Bring the heavy cream, sugar and lemon zest to simmer, then lower heat; do not boil. Add the bloomed gelatin and whisk to be sure the gelatin has melted. Whisk in the buttermilk and vanilla extract. 

Ladle mixture into each cup.  Refrigerate for 3 hours or up to 2 days in advance.

To remove panna cotta from cups, flip each cup upside down on serving plate. Poke the top of each cup with a small knife to release. You may have to shake it a little for it to come out. Spoon berries and their released liquid over the top of the panna cotta.

 

T.G.I.F. Cocktail – Strawberry Mojito

There is only a little bit of time left to get in your strawberry picking for the season. Our bartender extraordinaire, Lisa Butenhoff, decided to take advantage of the great strawberries we picked at Greig Farm in Red Hook to whip up this end of the week delight. All hail the Strawberry Mojito!

Just a fun bit of trivia about the mojito (pronounced mo-HEE-toe): A mojito, one of Cuba’s oldest cocktails, comes from the African word mojo, which means to place a little spell. Magical…Get muddling, people!

Strawberry Mojito

1 serving

4 medium-large strawberries, hulled and quartered
6 mint leaves

1 teaspoon fine sugar
2 ounces Bacardi rum
½ ounce fresh lime juice

  In the bottom of a small cocktail shaker muddle the strawberries with the sugar and mint leaves. When blended, add the rum and the lime. Add just enough ice to cover top of liquid. Shake vigorously and pour into cocktail glass. Add a couple more cubes of ice if desired. Garnish with mint and strawberry.