BUTTERMILK PANNA COTTA WITH BERRIES AND VANILLA SABAYON

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Buttermilk Panna Cotta with Berries and Vanilla Sabayon image

Categories     Liqueur     Milk/Cream     Mixer     Egg     Dessert     Blackberry     Blueberry     Raspberry     Strawberry     Chill     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

For panna cotta
3/4 teaspoon powdered unflavored gelatin (1/4-ounce envelope)
1/2 cup heavy cream
1/4 cup sugar
1 vanilla bean, split lengthwise
1 cup well-shaken buttermilk
For panna cotta
1/2 cup heavy cream
3 large egg yolks
2 tablespoons sugar
2 tablespoons sweet dessert wine, such as sauterne
1 tablespoon orange liqueur such as Grand Marnier
To serve
1/2 cup mixed fresh berries such as blackberries, blueberries, and raspberries
1/4 cup fresh strawberries, hulled and quartered
Special Equipment
4 (4- to 6-ounce) ramekins, kitchen blowtorch (optional)

Steps:

  • Make panna cotta
  • In small bowl, sprinkle gelatin over 3 tablespoons water. Let stand until gelatin softens, about 1 minute.
  • In heavy, medium saucepan over moderate heat, whisk together cream and sugar. Scrape in seeds from vanilla bean; add bean. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in gelatin and buttermilk. Strain through fine-mesh sieve into medium, nonreactive bowl, discarding vanilla bean. Cover surface with plastic wrap and let rest at room temperature 15 minutes.
  • Divide mixture among ramekins and refrigerate until set, at least 8 hours or overnight.
  • Make sabayon
  • In medium bowl, using electric mixer or whisk, beat cream until stiff peaks form.
  • In large nonreactive metal bowl, using electric mixer or whisk, whisk together egg yolks and sugar until light and pale yellow, about 1 minute. Set bowl over saucepan of barely simmering water and whisk in wine. Cook, whisking constantly and being careful not to let mixture steam, until mixture thickens and instant-read thermometer inserted into center registers 140°F, about 5 minutes.
  • Remove bowl from saucepan and continue to whisk until mixture cools, 2 to 3 minutes. Fold in orange liqueur, then gently fold in whipped cream.
  • To assemble and serve
  • Using thin sharp knife, cut around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. Repeat to unmold remaining panna cottas.
  • Arrange berries atop and around each panna cotta and spoon sabayon over berries. If desired, use kitchen blowtorch to lightly brown sabayon and serve immediately.

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