serveitforth.com recipes
Buttermilk Panna Cotta with Rhubarb Compote
For the panna cotta:
2 c heavy cream
1 strip of orange zest
2 strips lemon zest
6 T sugar
4 t unflavored powdered gelatin (slightly less than 2 envelopes)
6 T cold water
2 c buttermilk
a tiny pinch of salt
a few drops of vanilla extract
1. In a small saucepan, combine the cream, sugar, and orange and lemon zests and cook gently over low heat until the mixture is hot and the sugar is dissolved. Remove from heat.
2. Put the cold water in a small bowl and sprinkle the gelatin evenly over the surface. Make sure all of the gelatin is being moistened. Let it sit for 5 minutes or so, and then stir the moistened gelatin into the warm cream to dissolve. If the cream has cooled to much, rewarm it over low heat until the gelatin has dissolved.
3. Let the cream cool to room temperature and then stir in the buttermilk (If the cream is hot when you add the buttermilk, the buttermilk may separate and the final product will not be smooth). Strain the mixture into a measuring cup with a pour spout and pour into ramekins or glasses. Chill thoroughly to set, at least 6 hours.
For the rhubarb compote:
12 oz rhubarb, cut into 1 or 1 1/2" pieces (split the stalks lengthwise if they are very thick)
1/2 c sugar
1 t finely grated orange zest
1 t finely grated lemon zest
2 t freshly squeezed lemon juice
Combine all ingredients in a medium saucepan or skillet and cook gently over low heat, stirring occasionally, until the sugar is dissolved, the rhubarb has released its juices, and the rhubarb is soft, about 10-12 minutes. Chill.
To serve:
If you've set the panna cotta in serving glasses, simply top each glass with a little bit of compote. Othewise, unmold the panna cottas on to individual plates along with a spoonful of the rhubarb.
serves 6-8, depending on the size of your glasses or molds.