Blackberry Buttermilk Panna Cottas with Blackberry Compote Recipe

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Blackberry Buttermilk Panna Cottas with Blackberry Compote
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Ingredients
12
Count
Nutrition
224
Calories
Total time
510
Minutes
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Ingredients:

  • 3/4 lb blackberries (about 3 cups)
  • 1 1/4 cups well-shaken buttermilk
  • 2 3/4 tsp unflavored gelatin (from two 1/4-oz envelopes)
  • 1/4 cup water
  • 1 1/2 cups heavy cream
  • 2/3 cup sugar
  • 1/2 cup water
  • 1/2 cup creme de cassis
  • 2 tbsp sugar
  • 1 1/2 tbsp fresh lemon juice
  • 1/2 lb blackberries (about 2 cups)

Directions:

  1. Make panna cottas: Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
  2. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften.
  3. While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours.
  4. Make compote while panna cottas finish chilling: Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine.
  5. To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta.
  6. Cooks' notes: *To make blackberry syrup, heat 1/4 cup blackberry jam with 1 tablespoon water in a small saucepan over moderately low heat, stirring, until jam is dissolved. Pour mixture through a fine-mesh sieve into a small bowl, pressing on and then discarding solids. *Panna cottas can be chilled in molds up to 1 day. *Compote can be made 2 hours ahead and kept at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 223.53 Kcal (936 kJ)
Calories from fat 99.9 Kcal
% Daily Value*
Total Fat 11.1g 17%
Cholesterol 41.1mg 14%
Sodium 13.87mg 1%
Potassium 226.43mg 5%
Total Carbs 30.46g 10%
Sugars 22.93g 92%
Dietary Fiber 6.16g 25%
Protein 1.9g 4%
Vitamin C 27.1mg 45%
Iron 1.3mg 7%
Calcium 58.8mg 6%
Amount Per 100 g
Calories 107.93 Kcal (452 kJ)
Calories from fat 48.24 Kcal
% Daily Value*
Total Fat 5.36g 17%
Cholesterol 19.85mg 14%
Sodium 6.7mg 1%
Potassium 109.33mg 5%
Total Carbs 14.71g 10%
Sugars 11.07g 92%
Dietary Fiber 2.97g 25%
Protein 0.92g 4%
Vitamin C 13.1mg 45%
Iron 0.6mg 7%
Calcium 28.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • good source of fiber

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