Buttermilk Panna Cotta with Tropical Fruit
- 2 teaspoons unflavored gelatin
- 2 cups reduced fat buttermilk (2%)
- 3/4 teaspoon vanilla extract
- 2 cups 1/2-inch cubes peeled assorted tropical fruits (such as mango, papaya, and kiwi)
Pour 2 tablespoons water into small custard cup; sprinkle unflavored gelatin over. Let stand until gelatin softens, approximately 10 minutes.
Combine whipping cream and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Cool mixture to room temperature, about 45 minutes.
Stir buttermik and vanilla extract into cream mixture. Pour mixture through fine strainer into 4-cup measuring cup. Divide mixture among six 3/4-cup custard cups or ramekins. Refrigerate until panna cotta is set, at least 6 hours and up to 1 day.
Run thin sharp knife around sides of each panna cotta to loosen. One at a time, place bottom of each custard cup in 1 inch of hot water 30 to 45 seconds; immediately invert custard cup onto plate. Using both hands, firmly grasp custard cup and plate together, shaking gently and allowing panna cotta to settle onto plate. Spoon fruit mixture around each panna cotta and serve.
- 1 (.25 ounce) envelope unflavored gelatin
- 3 tablespoons cold water
- 2 ½ cups heavy cream
- ½ cup white sugar
- 3 strips lemon peel
- ½ pinch kosher salt
- ⅛ teaspoon vanilla extract
- ½ cup buttermilk
- 1 tablespoon fresh lemon juice
Sprinkle gelatin over cold water stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice whisk until blended.
Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.
Can be made ahead of time… perfect for dinner parties!
And did I mention that this dessert is not only super-easy to make, but can also be made ahead of time? Now that might be the best part of all!
Food & wine pairing: Mosel or Rheingau, Spätlese (“late harvest”) Riesling with buttermilk panna cotta
A late harvest wine that’s not too sweet is perfect with this dessert. Pour a Spätlese (“late harvest”) Riesling from Mosel or Rheingau in Germany. Not cloyingly sweet, but brimming with juicy acidity and tropical fruit notes, Spätlese pairs beautifully with the tangy kiwi compote. Meanwhile, its luscious mouthfeel is marvelous with the creamy panna cotta.
Soak the gelatin in cold water. Slit vanilla bean lengthwise and simmer with buttermilk and 50 grams (approximately 1/4 cup) of sugar in a saucepan. Remove from heat.
Squeeze the gelatin well and stir into the buttermilk mixture. Remove vanilla pod. Let cool, stirring occasionally, until mixture begins to gel.
Rinse 4 ramekins with cold water. Distribute buttermilk mixture among ramekins, cover and refrigerate for at least 3 hours.
Meanwhile, for the syrup, rinse the 2 organic oranges in hot water, pat dry, zest the peel in long, thin strips and cut orange segments out of separating membranes.
Squeeze remaining oranges. Caramelize remaining sugar in a saucepan over medium heat. Deglaze with the orange juice and squeezed mandarin juice and let simmer until slightly syrupy, about 5 minutes. Stir in orange segments and orange zest and allow to cool.
Unmold panna cottta onto 4 plates and drizzle with syrup. Serve immediately.
BUTTERMILK PANNA COTTA WITH MANGO SAUCE
Try this recipe made with juicy, sensual mangos. Silky smooth Buttermilk Panna Cotta with Mango Sauce offers an intriguing combination of bold, tangy buttermilk with sweet and tropical mango sauce.
Prep Time: 20 minutes
Cook Time: 5 minutes
• 1/3 cup heavy cream
• 3 tablespoons sugar
• ¾ teaspoon Knox gelatin
• ½ cup buttermilk
• 1 ripe mango, peeled, pitted, and pureed
• ½ cup dessert wine
• 1 tablespoon sugar
• 1 cinnamon stick
Stir together cream and sugar simmer until sugar has dissolved. Whisk in gelatin until dissolved then stir in buttermilk.
Pour into two 6- to 8-ounces heart shaped molds and chill until set.
Meanwhile, simmer pureed mango, wine, sugar and cinnamon over low heat for 10 minutes. Let cool and remove cinnamon stick.
Got Wine? Behold Two Of Our Favorite Summer Dessert Pairings
One of the perks of my job is getting to learn from the best in the industry and shooting books I get to spend extended hours with the amazing and talented in the restaurant world.
Pairing wine with savory foods I’ve been fortunate enough to spend half my life learning from the greats. Not so much with sweets until I shot The Wine Lover’s Dessert Cookbook with Jennie Schacht and Mary Chec . The First Lady Of Chocolate, Alice Medrich, sums this book up best:
This book is an instant jumpstart, a quick and confidence-inspiring way to start learning and practicing the art of serving wine with dessert…Great new work, And yes, I wish I’d thought of it myself!
The recipes and pairings are the bomb . Here are two of my favorites. Enjoy this deliciousness this weekend while peaches and nectarines are in season!
Fresh Mango-Nectarine Crumble
In this twist on the typical crumble, we’ve baked up a buttery topping to be scattered atop macerated fruit just before serving. Try adapting this with other fruits in season—peaches and blackberries, apricots and cherries, mango and crushed lychees, Fuyu persimmons and seedless tangerines.
The fresh fruit and buttery topping pair well with many wines, from a light muscat to a rich ice wine. Audubon Cellars Late Harvest Chardonnay (California) mirrors both the tropical and stone fruit flavors in this dessert.
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature, cut into 8 pieces
- 1/2 teaspoon pure vanilla extract
- 2 ripe mangoes, peeled and cut into julienne strips
- 2 ripe nectarines, cut into paper-thin slices
- 3/4 cup Moscato d’Asti, or the wine you will serve with the dessert
- 1/4 to 1/2 cup sugar
- 1 teaspoon finely grated lime zest
- 2 teaspoons fresh lime juice
To make the crumble topping: Preheat the oven to 350 degrees F. Stir together the flour, 1/3 cup sugar, and salt in a medium bowl. Add the butter and sprinkle evenly with the vanilla. Use your fingertips to pinch and rub the butter into the flour until the mixture looks like coarse cookie crumbs. Spread the crumble onto an ungreased baking sheet, squeezing a bit to make granola-like clumps. Bake until golden brown, 15 to 20 minutes, stirring once or twice for even baking. Place the baking sheet on a rack to cool.
While the topping bakes, prepare the fruit: Combine the mango and nectarine pieces in a medium bowl. Add the wine, 1/4 cup sugar, lime zest, and lime juice, and stir gently to avoid breaking up the fruit, adding sugar to taste, if needed.
Pile the fruit into six dessert cups and drizzle each with a tablespoon or two of the juices from the bowl. Scatter the crumble topping over the fruit.
Buttermilk Panna Cotta with Fresh Peaches
Panna cotta, or “cooked cream,” is quintessentially Italian in its simplicity. The trick is to use just enough gelatin to set the cream without compromising its silky smoothness. Here, buttermilk adds a tangy contrast and peaches complement the wine. You could easily substitute berries, plums, or other fruits in season, varying the wine to match them.
Peaches pair well with the muscat canelli grapes used to make Asti and Moscato d’Asti. We love this with La Spinetta Moscato d’Asti (Piedmont, Italy). This also matches well with a delicate, late harvest white wine without oak and not too sweet or heavy, such as a demi-sec Vouvray. Look for a wine with fresh stone fruit flavors that pick up on the peaches, rich cream, and tart buttermilk.
- Vegetable oil for ramekins
- 1 1/4 teaspoons unflavored gelatin
- 1 cup heavy cream with no additives
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 4 ripe yellow peaches, preferably freestone
- 1 tablespoon light brown sugar
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
Lightly oil four 4-ounce ramekins or custard cups. Pour 1/4 cup cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let soften for 5 minutes.
Gently warm the cream and sugar in a small, heavy saucepan over low heat, stirring frequently. A drop should feel warm but not hot against your upper lip. Remove the cream from the heat and stir in the softened gelatin for at least 1 minute until it is completely dissolved. Stir in the buttermilk. Divide the mixture among the prepared molds and place them on a plate to cool until they are almost room temperature, about 1 hour. Refrigerate until the panna cotta is set, about 3 hours or up to 4 days. The cream should move in a single jiggle when you shake one of the molds. To avoid condensation, wait until they are completely cold before covering tightly with plastic film.
Prepare the peaches up to 2 hours before serving. Working over a small saucepan to catch their juices, peel the peaches with a sharp knife and cut them into 1/4-inch-thick wedges. Gently stir in brown sugar, lemon zest, and lemon juice a little at a time, adjusting to taste, to bring out the flavor of the peaches. Gently warm the peaches to dissolve the sugar and slightly soften the fruit. Cool to room temperature.
Just before serving, run a thin, sharp knife around the inside of the ramekins to loosen the cream, then invert each into the center of a broad-rimmed soup bowl or serving plate. If the panna cotta does not release easily with gentle tapping, insert the knife between the panna cotta and the ramekin to coax the cream out. Place peach slices decoratively over and around the panna cotta, spooning some of their juices over the top.
Named one of the 100 Most Creative People in the US by Entertainment Weekly , Frankie captures images for some of the best names in culinary.
Frankie has helped create: The Art of the Bar: Cocktails Based on the Classics The Model Bakery Cookbook Miette: Recipes from San Francisco’s Most Charming Pastry Shop The Green Eggs and Ham Cookbook and The Star Wars Cookbook Series. Follow her on Instagram, Facebook and Twitter.
Pannacotta with finger lime
I am something of a pannacotta afficionado, and often choose it for dessert when I eat at Italian restaurants. It is quite simple to make, but it takes a delicate touch to get the gelatine to liquid ratio just right, so that the pannacotta is set but quite wobbly when turned out from its mould, and the texture silky smooth and quite delicate. I make a pannacotta that uses a combination of cream and buttermilk, which makes it rich, but light and silky in texture and with faint citrus notes. It is perfecct to pair with finger lime, an Australian native citrus fruit that is becoming more readily available, due to its pretty colours and gorgeous flavour.
The finger lime is native to the rainforests of the border ranges of south east Queensland and northern New South Wales. The pulp of the fruit is made up of individual juice vesicles that look like caviar or tiny pearls. They are compressed inside the fruit and burst out when the fruit is opened. The pulp has an astringent citrus flavour and is almost effervescent on the tongue, a bit like sherbert. We have been growing a finger lime for several years now and it started to bear fruit a couple of years ago. Ours has a dark green fruit and the pearls are a pale green, but the ones I bought to make this recipe have an almost black skin and the pearls are translucent pink. If you can’t get finger limes then any tropical fruit works wonderfully in this recipe – finely diced mango, passionfruit pulp, or small chunks of caramelised pineapple. But if you can find finger limes please try them to top this pannacotta – you won’t be disappointed.
3 leaves of gold strength gelatine
1 2/3 cups pouring cream
150 g castor sugar
1 1/4 cups buttermilk
juice of 1 lemon
2 medium sized finger limes (available from good fruit shops) sliced lengthwise and the pearl like fruit removed.
Soak the gelatine leaves in cold water to soften. Combine the cream and sugar in a saucepan on medium heat and bring it almost to the boil. Take off the heat and add it to the buttermilk in a medium sized bowl. Squeeze the excess moisture out of the gelatine and whisk into the buttermilk and cream mixture until completely dissolved. Stir through the lemon juice and let it cool a little. Pour into moulds and then set in the fridge for around 4 hours. When ready to serve carefully invert the pannacottas onto a serving plate. They should come out easily and be set but very wobbly. Carefully top with a teaspoon of finger lime pearls and serve right away.
24 Pomegranate Recipes You'll Be Making All Fall
When the days begin to shorten, and we are all in need of bright flavors, cooking with pomegranate can add a bit of sparkle to meals. In fact, the seeds of a pomegranate are often described in jewelers' terms: rubies, garnets, glowing gems. And it's no wonder they lend a vibrant pop of color, texture and flavor to side dishes, salads and desserts.
Pomegranates, thought to have originated in Persia, are a feature of many Indian and Middle Eastern dishes, where the seeds are added to rice dishes and other grains, salads, and the juice is boiled down to make a sweet-sour molasses. Pomegranates are beloved in other cultures as well especially Mediterranean ones, where the fruit adds distinctive flavor to sauces and meats, even drinks. The classic, bright red cocktail mixer, Grenadine, was named by the French for the fruit from which it was originally derived. In the markets of Rome, pomegranates are pressed with oranges for a sunrise-hued drink full of potassium and vitamin C.
The seeds are called arils and getting the dozens of arils out of a tough-skinned pomegranate may seem an impossible task but it's actually quite simple: Score the pomegranate around the perimeter. With your hands, pry the fruit open in half. Next, flip it over so the seed side is down facing a bowl. Then hit the pomegranate with the back of a spoon to release all the seeds. Discard the white membranes and any pith. This method is the easiest and fastest way to the delicious seeds, whether you need them for drinks or hors d'oeuvres. You can also break the halves open, in a bowl of water, picking out the seeds while they're submerged to avoid splatters and red-stained hands.
Look for pomegranates between September and January. Choose deeply colored fruits that feel heavy for their size, which means they're loaded with plenty of juicy seeds. The leathery skin should be shiny and tight avoid any fruit that is cracked or has soft spots. When kept in the refrigerator, whole pomegranates will keep for a month or more. Pomegranate seeds should be refrigerated and used within a few days, or, if packed tightly, can be frozen for up to three months to use, scatter directly into dishes without defrosting first.
Buttermilk Panna Cotta with Cinnamon Apples
And just like that, it’s fall. We were swimming on Sunday. Today, it’s raining and chilly enough for hoodies. Mother Nature doesn’t dilly dally around here.
Before we can blink, the leaves will be a rainbow of bright reds, burnt oranges, and golden yellows. And then the snow will hit.
Ugh. The snow. I still haven’t recovered from last year’s 179 inches. Do the math. That’s almost 15 whopping feet of snow.
I could do without Syracuse winters, but Syracuse falls are spectacular. I sometimes forget to appreciate the absolute beauty of where we live.
We brought in September with a visit to a local apple farm. The Paula Reds, an apple similar to McIntosh, were ripe for picking. After a quick tractor ride to the trees, the boys filled two baskets. I’m already planning our next trip back to enjoy the changing fall foliage and fill our baskets with another variety of fresh-picked apples…and maybe taste a bit more of the apple wine while we’re there!
There is no shortage of delicious ways to put fresh-picked apples to use. I decided to use a few of our apples to make a quick cinnamon apple topping, which would be delicious over ice cream or mixed in with a bit of yogurt and granola. Or, do as I did, and pair the apples with a creamy buttermilk panna cotta!
Buttermilk Panna Cotta
- 3/4 cup half and half, divided
- 1 packet gelatin powder
- 1 1/2 cups buttermilk
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla extract
In a small bowl, sprinkle the gelatin powder over 1/4 cup of the milk. Set aside to allow the gelatin to bloom, or soften.
In a saucepan, combine the remaining half and half, buttermilk, sugar, and vanilla extract. Over medium/medium-low heat, gradually heat the mixture, whisking to dissolve the sugar. Once the mixture begins to bubble around the edges and the sugar is fully dissolved, gradually whisk in the gelatin mixture. Gently simmer for a minute or two, until the gelatin is completely dissolved. Strain, if necessary, to remove any undissolved gelatin chunks. Allow the mixture to cool to almost room temperature. Then, pour the mixture into small dishes or ramekins. Refrigerate until set, about 4 hours.
Serve in the dishes, topped with cinnamon apples (recipe below), or unmold to serve plated. To unmold, dip the bottom of the dishes into warm water for a few seconds. Use a knife to loosen the edges. Invert over your serving dish.
Easy Cinnamon Apple Topping
- 4-5 apples, sliced or chopped
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
Melt butter in a saucepan over medium heat. Add the apples, sugar, and cinnamon. Cook, stirring frequently, for about 10-15 minutes, until the apples are quite tender and lightly glazed with the sugar and cinnamon.
Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
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