Buttermilk Panna Cotta With Zinfandel-Poached Figs

Southern Living
Buttermilk Panna Cotta With Zinfandel-Poached FigsRecipe
Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Panna cotta, an eggless custard, is generally served unmolded on a serving plate. We serve it in individual glasses for casual flair, plus you can catch every last drop of the spicy syrup.
Makes 8 servings


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2 cups heavy cream
1/2 vanilla bean, split
1 envelope unflavored gelatin
1/2 cup plus 2 Tbsp. sugar
2 1/2 cups buttermilk
Garnish: freshly grated nutmeg


Prep: 22 Minutes
Total: 6 Hours, 40 Minutes

1. Combine cream and vanilla bean in a small saucepan; sprinkle gelatin over cream, and let stand 10 minutes.

2. Cook cream mixture over medium-low heat, stirring constantly, 5 minutes or until gelatin is dissolved. Increase heat to medium; add sugar, and stir until sugar is dissolved (about 2 to 3 minutes).

3. Remove from heat. Scrape seeds from vanilla bean into cream mixture with back of a knife; discard vanilla bean. Whisk in buttermilk.

4. Divide mixture among 8 (10-oz.) glasses. Cover and chill 6 hours to 2 days. Spoon 2 to 3 Tbsp. Zinfandel-Poached Figs into each glass just before serving. Garnish, if desired.

Created date

November 2009