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Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine Photo by: Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine

Buttermilk Panna Cotta With Zinfandel-Poached Figs

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.

Southern Living DECEMBER 2009

  • Yield: Makes 8 servings
  • Prep time:22 Minutes
  • Total:6 Hours, 40 Minutes

Ingredients

  • 2 cups heavy cream
  • 1/2 vanilla bean, split
  • 1 envelope unflavored gelatin
  • 1/2 cup plus 2 Tbsp. sugar

Preparation

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.

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Buttermilk Panna Cotta With Zinfandel-Poached Figs recipe

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