Jasmine-Buttermilk-Panna Cotta with Berry Sauce Recipe Print Page

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Photo by: Photo: Iain Bagwell; Styling: Buffy Hargett

Jasmine-Buttermilk-Panna Cotta with Berry Sauce

The key to making these easy desserts is to soften the unflavored gelatin in cold water before dissolving in a hot liquid.

Southern Living MARCH 2013

Yield: Makes 8 servings
Hands-on:15 Minutes
Total:1 Hour, 10 Minutes

Ingredients

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 cups heavy cream
1/2 cup sugar
1 (3-inch) orange peel strip, white part removed

3 regular-size jasmine tea bags
1 vanilla bean
2 cups whole buttermilk
1/8 teaspoon table salt
Berry Sauce

Preparation

1. Sprinkle gelatin over cold water; let stand 10 minutes.

2. Meanwhile, combine cream and next 3 ingredients in a medium saucepan over medium heat. Split vanilla bean; scrape seeds into cream mixture, and place bean in mixture.

3. Cook over medium heat, stirring constantly, 5 minutes or just until mixture begins to boil. Remove from heat; immediately stir in gelatin mixture until smooth. Let stand 5 minutes.

4. Discard tea bags and vanilla bean. Stir in buttermilk and salt. Strain into a heatproof glass measuring cup. Divide among 8 (6-oz.) glasses. Cover and chill 24 hours. Serve with Berry Sauce.

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Jasmine-Buttermilk-Panna Cotta with Berry Sauce recipe