Buttermilk Panna Cotta with Passion Fruit Sauce
This buttermilk panna cotta, courtesy of John Barricelli, is the perfect dessert to make for your special someone this Valentine's Day.
The Martha Stewart Show, February Winter 2009
- Nonstick cooking spray
- 1 tablespoon granulated gelatin
- 3 cups heavy cream
- 1 cup buttermilk
- 1/2 cup granulated sugar
- 1 vanilla bean, split
- Pinch of salt
- 6 passion fruits
- Confectioners' sugar, as needed
- 6 <A href="/vgn-ext-templating/v/index.jsp?vgnextoid=e4e35bea5676f110VgnVCM1000003d370a0aRCRD">Heart-Shaped Sugar Cookies</A>
- Edible flowers or raspberries, for garnish (optional)
- Mint leaves, for garnish (optional)
- Lightly spray six 8-ounce molds with cooking spray; set aside. Place 3 tablespoons cold water in a small bowl; sprinkle gelatin over bowl and set aside to soften.
- Place heavy cream and buttermilk in a medium saucepan and bring to a boil over medium-high heat. Add softened gelatin mixture and granulated sugar. Scrape vanilla bean seeds into cream mixture and add vanilla bean and salt; cook, whisking, until gelatin and sugar have dissolved. Strain mixture into a heatproof container with a pourable spout.
- Divide cream mixture evenly between prepared molds. Transfer molds to refrigerator; chill until set, 6 to 8 hours and up to overnight.
- Just before serving, scoop out flesh and seeds from passion fruits into a small bowl. Add enough confectioners' sugar to sweeten as desired; stir until well combined.
- To serve, place a cookie in the center of each of 6 plates. Invert a panna cotta onto each cookie and serve with passion fruit sauce. Garnish as desired; serve immediately.
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