Buttermilk Panna Cotta “Martinis” with Fresh Berry Compote Recipe

Wolfgang Puck Italian for “cooked cream,” panna cotta is barely cooked at all. In fact, it is a gelatin-thickened dessert in which the creamy element is scalded for just a couple of minutes on the stove. Then, all you have to do is stir it together with the other ingredients and sit back to let the gelatin perform its magic, giving the mixture a soft, trembling consistency as it cools.

How To Make Buttermilk Panna Cotta “Martinis” with Fresh Berry Compote

For Fresh Berry Compote:

  • ¼ cup water
  • 2 tbsp sugar
  • 1 ½ cups fresh raspberries or other ripe berries

For Buttermilk Panna Cotta:

  • 1 ¾ cups buttermilk
  • 2 tsp powdered gelatin (1 envelope)
  • 1 ¼ cups heavy cream
  • ¼ cup sugar
  • 1 tsp lemon juice
  • ¼ tsp vanilla extract

For Fresh Berry Compote:

  1. In a small saucepan, combine the water and sugar. Stir the mixture over medium heat until the sugar dissolves. Afterward, add ½ cup of berries.

  2. Cook the mixture for 2 to 3 minutes, stirring and smashing the berries until the mixture produces a jam-like consistency. 

  3. Remove the pan from the heat and gently add in the remaining berries.

  4. Pour the compote evenly into 6 large martini glasses and refrigerate them.

For Buttermilk Panna Cotta:

  1. Pour the buttermilk into a medium mixing bowl.

  2. Sprinkle the gelatin powder evenly over the buttermilk and leave it to soften for 1 minute; then, stir the gelatin into the buttermilk. Afterward, set this mixture aside.

  3. In a small saucepan, stir the heavy cream and the sugar together.

  4. Over medium heat, bring the mixture to a boil then remove it immediately from the heat. Pour the hot cream mixture over the buttermilk and stir to combine.

  5. Stir in the lemon juice and the vanilla extract. Then leave the mixture to cool at room temperature, stirring occasionally. 

  6. Remove the martini glasses from the refrigerator. Spoon the room-temperature panna cotta mixture evenly into the glasses.

  7. Return the glasses to the refrigerator to chill for at least 2 hours. After doing so, garnish them with fresh mint sprigs or fresh berries before serving.

How To Make Buttermilk Panna Cotta "Martinis" with Fresh Berry Compote

0 from 0 votes
Preparation: 5 mins
Cooking: 2 hrs 5 mins
Total: 2 hrs 10 mins
Serves:

Ingredients

For Fresh Berry Compote:

  • ¼ cup water
  • 2 tbsp sugar
  • 1 ½ cups fresh raspberries or other ripe berries

For Buttermilk Panna Cotta:

  • 1 ¾ cups buttermilk
  • 2 tsp powdered gelatin 1 envelope
  • 1 ¼ cups heavy cream
  • ¼ cup sugar
  • 1 tsp lemon juice
  • ¼ tsp vanilla extract

Instructions

For Fresh Berry Compote:

  1. In a small saucepan, combine the water and sugar. Stir the mixture over medium heat until the sugar dissolves. Afterward, add ½ cup of berries.

  2. Cook the mixture for 2 to 3 minutes, stirring and smashing the berries until the mixture produces a jam-like consistency. 

  3. Remove the pan from the heat and gently add in the remaining berries.

  4. Pour the compote evenly into 6 large martini glasses and refrigerate them.

For Buttermilk Panna Cotta:

  1. Pour the buttermilk into a medium mixing bowl.

  2. Sprinkle the gelatin powder evenly over the buttermilk and leave it to soften for 1 minute; then, stir the gelatin into the buttermilk. Afterward, set this mixture aside.

  3. In a small saucepan, stir the heavy cream and the sugar together.

  4. Over medium heat, bring the mixture to a boil then remove it immediately from the heat. Pour the hot cream mixture over the buttermilk and stir to combine.

  5. Stir in the lemon juice and the vanilla extract. Then leave the mixture to cool at room temperature, stirring occasionally. 

  6. Remove the martini glasses from the refrigerator. Spoon the room-temperature panna cotta mixture evenly into the glasses.

  7. Return the glasses to the refrigerator to chill for at least 2 hours. After doing so, garnish them with fresh mint sprigs or fresh berries before serving.

Nutrition

  • Calcium: 113mg
  • Calories: 263kcal
  • Carbohydrates: 17g
  • Cholesterol: 76mg
  • Fat: 21g
  • Potassium: 132mg
  • Protein: 3g
  • Saturated Fat: 13g
  • Sodium: 93mg
  • Sugar: 16g
  • Vitamin A: 844IU
  • Vitamin C: 1mg
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