Buttermilk Panna Cotta With Stewed Prunes | Tasting Table Recipe
Recipe from the Tasting Table Test Kitchen
Buttermilk Panna Cotta With Stewed Prunes
Buttermilk Panna Cotta with Stewed Prunes
Prep Time
20
minutes
Cook Time
50
minutes
Servings
4
to 6 servings
Total time: 1 hour, 10 minutes
Ingredients
- :::For the Buttermilk Panna Cotta:2 tablespoons water1½ teaspoons unflavored powdered gelatin1 cup heavy cream½ cup Sugar In The Raw Organic White®1 cinnamon stick⅛ teaspoon salt2 cups buttermilk1 teaspoon vanilla extract:::
- :::For the Stewed Prunes:1½ cups prunes, pitted2 cups dry red wine2 cinnamon sticks½ vanilla bean split down the middle, seeds scraped:::
Directions
- Make the buttermilk panna cotta: In a small bowl, combine the water and gelatin. Let the mixture stand until the gelatin softens, about 5 minutes.
- In a medium saucepan over medium-high heat, combine the cream, Sugar In The Raw Organic White®, cinnamon stick and salt and heat until the sugar has dissolved, about 5 minutes. Remove from heat and, using a wooden spoon, stir in the gelatin mixture until the gelatin dissolves. Allow the mixture to cool to room temperature. Add the buttermilk and vanilla extract, then pour through a fine mesh strainer, dividing among 4 to 6 bowls. Place the bowls in the refrigerator and chill until firm, at least 2 hours up to overnight.
- Meanwhile, make the stewed prunes: Combine all of the ingredients in a medium saucepan over medium-low heat and cook, stirring occasionally until the wine has reduced and the mixture has thickened, about 45 minutes. Remove and discard the cinnamon sticks and vanilla bean, then transfer to an airtight container. Cover and refrigerate until ready to use, for up to 1 week. Bring to room temperature before serving.