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Buttermilk Panna Cotta with Berries and Vanilla Sabayon

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Buttermilk Panna Cotta with Berries and Vanilla Sabayon

Buttermilk Panna Cotta with Berries and Vanilla Sabayon

amanda

Equipment

  • Measuring Cups and Spoons (25-Piece Set)

  • Silicone Baking Mat

  • High-Speed Blender

  • Pint Glass Jar with Lid (500ml)

  • Stainless Steel Mixing Bowl Set

  • Strainer

  • Whisk (Stainless Steel)

  • Precision Thermometer

  • Food Processor with Blade Set (32-Piece)

Ingredients

  • 3/4 teaspoon powdered unflavored gelatin (1/4-ounce envelope)

  • 1/2 cup heavy cream

  • 1/4 cup sugar

  • 1 vanilla bean, split lengthwise

  • 1 cup well-shaken buttermilk

  • 1/2 cup heavy cream

  • 3 large egg yolks

  • 2 tablespoons sugar

  • 2 tablespoons sweet dessert wine, such as sauterne

  • 1 tablespoon orange liqueur such as Grand Marnier

  • 1/2 cup mixed fresh berries such as blackberries, blueberries, and raspberries

  • 1/4 cup fresh strawberries, hulled and quartered

  • 4 (4- to 6-ounce) ramekins, kitchen blowtorch (optional)

Instructions

1

Instruction 1

In small bowl, sprinkle gelatin over 3 tablespoons water. Let stand until gelatin softens, about 1 minute.
2

Instruction 2

In heavy, medium saucepan over moderate heat, whisk together cream and sugar. Scrape in seeds from vanilla bean; add bean. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in gelatin and buttermilk. Strain through fine-mesh sieve into medium, nonreactive bowl, discarding vanilla bean. Cover surface with plastic wrap and let rest at room temperature 15 minutes.
3

Instruction 3

Divide mixture among ramekins and refrigerate until set, at least 8 hours or overnight.
4

Instruction 4

In medium bowl, using electric mixer or whisk, beat cream until stiff peaks form.
5

Instruction 5

In large nonreactive metal bowl, using electric mixer or whisk, whisk together egg yolks and sugar until light and pale yellow, about 1 minute. Set bowl over saucepan of barely simmering water and whisk in wine. Cook, whisking constantly and being careful not to let mixture steam, until mixture thickens and instant-read thermometer inserted into center registers 140°F, about 5 minutes.
6

Instruction 6

Remove bowl from saucepan and continue to whisk until mixture cools, 2 to 3 minutes. Fold in orange liqueur, then gently fold in whipped cream.
7

Instruction 7

Using thin sharp knife, cut around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. Repeat to unmold remaining panna cottas.
8

Instruction 8

Arrange berries atop and around each panna cotta and spoon sabayon over berries. If desired, use kitchen blowtorch to lightly brown sabayon and serve immediately.
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