Ingrédients pour Buttermilk Panna Cotta With Rhubarb Cherry Compote
- Fat Free Buttermilk
- Unflavored Gelatin
- Heavy Cream
- ½ cup granulated sugar
- 2 tablespoons balsamic vinegar
- Liquid Honey
- Fresh Gingerroot
- 1 cup chopped rhubarb
- 1 cup fresh or frozen pitted cherries
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Comment préparer Buttermilk Panna Cotta With Rhubarb Cherry Compote
- In the top of a double boiler, combine 1 cup buttermilk and sprinkle 2 teaspoons of powdered gelatin over the top. Let stand for 5 minutes to soften.
- In a small saucepan, combine 1 cup heavy cream and ½ cup granulated sugar. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Remove from heat and pour the warm cream mixture into the gelatin-buttermilk mixture. Whisk until the gelatin is completely dissolved.
- Stir in the remaining ½ cup buttermilk. Gently strain the mixture through a fine-mesh sieve lined with cheesecloth into a bowl to remove any lumps.
- Divide the panna cotta mixture evenly among six 4-ounce ramekins or a single large bowl. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
- For the compote: In a medium bowl, combine 1 cup chopped rhubarb, 1 cup fresh or frozen pitted cherries, 1 tablespoon grated fresh ginger, ¼ cup honey, and 2 tablespoons balsamic vinegar. Let sit for at least 2 hours to allow flavors to meld. Taste and add more honey if needed.
- Transfer the rhubarb-cherry mixture to a saucepan and bring to a gentle simmer over medium heat. Reduce heat to low and cook for 5-7 minutes, or until the rhubarb is tender but still holds its shape.
- Remove from heat and let cool completely to room temperature.
- To serve, carefully unmold the panna cotta from the ramekins by running a thin knife around the edges and inverting onto serving plates. (If using a large bowl, simply use a spoon or ice cream scoop.)
- Spoon the rhubarb-cherry compote generously over the panna cotta and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
179g
Fat
30g
Carbs
15g
