Buttermilk Panna Cotta with Stewed Prunes
Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 20 minutes, plus setting time
Cook Time: 50 minutes
Total Time: 1 hour and 10 minutes, plus setting time
For the Buttermilk Panna Cotta:
2 tablespoons water
1½ teaspoons unflavored powdered gelatin
1 cup heavy cream
½ cup Sugar In The Raw Organic White®
1 cinnamon stick
⅛ teaspoon salt
2 cups buttermilk
1 teaspoon vanilla extract
For the Stewed Prunes:
1½ cups prunes, pitted
2 cups dry red wine
2 cinnamon sticks
½ vanilla bean split down the middle, seeds scraped
1. 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.
2. 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.
3. 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.