Blackberry Buttermilk Panna Cottas With Blackberry Compote Recipes

PANNA COTTA WITH RASPBERRY BLACKBERRY SAUCE

Steps:

• Add the raspberries, blackberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
• In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
• Reduce the heat to low and let it simmer and bubble for 10 minutes. Sieve to remove seeds or serve with seeds. It will thicken further as it cools. You don't want it too thick though it is best served slightly runny with panna cotta.
• In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight. You can also poor in short drinking glasses, cocktail glasses or small mason jars.
• When panna cotta is set, serve with berry sauce.
• Dip ramekins, one at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto centre of a small plate and serve with berry sauce. Depending on the container it is set in, you may also serve the panna cotta straight out of the glass and just place the berry topping on top.

PANNA COTTA WITH BLACKBERRY COMPOTE

Steps:

• To prepare the panna cotta: In a saucepan over medium heat, combine 1 cup of the cream and the gelatin, sugar, cinnamon sticks, and vanilla bean. Heat the mixture, stirring constantly, until the gelatin has dissolved, about 2 minutes. Transfer to a large bowl, and whisk in the remaining 3 cups cream. Remove and discard the cinnamon sticks. Scrape the seeds from the center of the vanilla bean into the cream mixture, and then discard the bean. Add the candied ginger, and whisk well. Let cool until tepid.
• In the bowl of a heavy-duty mixer, whip the egg whites at high speed until they hold soft peaks. Gently fold the egg whites into the cream mixture. Lightly butter eight 8-ounce ramekins. Divide the mixture among the ramekins. Chill, uncovered, for at least 4 hours, or up to 24 hours.
• To prepare the compote: Heat the butter in a large saute pan over high heat until melted and bubbly. Add the berries and saute for 2 minutes. Add the sugar and liqueur and cook until the sugar dissolves, about 2 minutes. (Be careful: The liqueur may ignite. If it does, cool the berry mixture until the flames die down.) Add the ginger and cinnamon, mix well, and cook 2 to 3 minutes longer. Let cool for about 5 minutes.
• To serve: Run a knife around the sides of the ramekins, and turn each one over onto a plate to release the panna cotta. Top with about 1/4 cup of the warm compote and a dollop of whipped cream. Garnish with a mint sprig.

BLACKBERRY BUTTERMILK PANNA COTTAS WITH BLACKBERRY COMPOTE

Steps:

• Make panna cottas:
• Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
• Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften.
• While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours.
• Make compote while panna cottas finish chilling:
• Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine.
• To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta.