BUTTERMILK PANNA COTTA WITH RHUBARB-STRAWBERRY JELLY

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Buttermilk Panna Cotta with Rhubarb-Strawberry Jelly image

Provided by April Bloomfield

Categories     Milk/Cream     Dairy     Dessert     Strawberry     Spring     Chill     Rhubarb     Buttermilk     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

Panna cotta:
1 1/4 teaspoons unflavored powdered gelatin
1 1/4 cups heavy cream
1/3 cup sugar
1/4 teaspoons kosher salt
1/4 vanilla bean, halved lengthwise
1 1/4 cups buttermilk
1 cup crème fraîche or sour cream
Rhubarb-strawberry jelly:
6 ounces strawberries, hulled (about 1 cup)
1/4 cup sugar
12 ounces rhubarb, trimmed, sliced 1/4" thick (about 3 cups), divided
1/2 teaspoons unflavored powdered gelatin

Steps:

  • For panna cotta:
  • Place 1/4 cup cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
  • Meanwhile, combine cream, sugar, and salt in a small saucepan; scrape in seeds from vanilla bean and add pod. Bring just to a simmer. Add softened gelatin and stir until dissolved. Remove cream mixture from heat; let cool.
  • Remove vanilla pod from cream mixture; discard. Whisk in buttermilk, then crème fraîche. Divide mixture among eight 6-ounce jars, ramekins, or glasses. Chill until set, at least 2 hours.
  • For rhubarb-strawberry jelly:
  • Place strawberries, sugar, and 2 1/2 cups rhubarb in a medium heatproof bowl; stir to combine and cover tightly with plastic wrap, crimping plastic wrap just under rim of bowl. Set bowl over a saucepan of simmering water (plastic wrap should not touch saucepan) and cook, without stirring, until mixture looks pale and soft, 40-45 minutes.
  • Strain mixture through a fine-mesh sieve into a measuring cup (do not push mixture through or jelly will be cloudy); discard solids. Add water, if needed, so liquid measures 1 cup.
  • Place 2 tablespoons cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
  • Meanwhile, bring rhubarb-strawberry liquid to a boil in a small saucepan. Add remaining 1/2 cup rhubarb and cook, stirring occasionally, until tender, about 3 minutes; remove from heat.
  • Add softened gelatin to saucepan and stir until dissolved. Let jelly cool completely.
  • Top chilled panna cotta with jelly, dividing equally. Cover and chill until jelly is firm, 2-4 hours.
  • DO AHEAD: Panna cotta can be made 3 days ahead. Keep chilled.

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