Buttermilk Panna Cotta with Huckleberry Glaze
This is a perfect dessert in my opinion; light, creamy, flavorful and not too sweet. Panna Cotta means "cooked cream" in Italian, but it isn't cooked much at all. The huckleberry glaze is a spectacular visual and tastes even more amazing. I first made up the glaze recipe many moons ago when I lived in Columbia Falls, Montana-(front door to Glacier National Park and LOTS of huckleberries), and made it as a topping for cheesecake--I have found that it is wonderful on just about everything.
Servings 6
Ingredients
- 1 envelope unflavored gelatin ¼ ounce
- 3 tbsp cold water
- 1½ cup whole milk
- ½ cup heavy cream
- ½ cup vanilla sugar
- 3 strips lemon zest 1" by 3"
- 1 pinch kosher salt
- ⅛ tsp pure vanilla extract
- 1 cup whole buttermilk
- 1 tbsp lemon juice freshly squeezed
Huckleberry Glaze
- ¼ cup granulated sugar
- 1 tbsp corn starch
- ¼ cup cold water
- 1 cup huckleberries divided
- 2 tsp lemon juice (freshly squeezed) or to taste
Instructions
- "Bloom" gelatin by sprinkle it over cold water--stir and allow to sit for 5 minutesPour milk and cream into a medium sized saucepan and whisk in the sugar. Place over medium heat and bring to barely a simmer, stirring frequently. Add lemon zest and remove from heat when bubbles are forming around the edge.
- Add salt, vanilla and bloomed gelatin and whisk until gelatin has melted into the milk/cream mixture. Allow to cool to room temperature and then add the buttermilk and lemon juice while whisking to blend.
- Strain through a fine mesh strainer to remove the zest and and any lumps. Pour into serving dishes and cover with plastic wrap. Refrigerate a minimum of 4 hours or over night.
Huckleberry Glaze
- In a small saucepan, mix sugar and corn starch together. Add cold water and ¼ cup huckleberries and bring to a boil. Cook, stirring constantly, until it is clear and thickened. Remove from heat and add ¾ cup huckleberries and lemon juice.