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
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.