Buttermilk Panna Cotta With Zinfandel-Poached Figs |
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Prep Time: 22 Minutes Cook Time: 0 Minutes |
Ready In: 22 Minutes Servings: 1 |
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Panna cotta, an eggless custard, is generally served unmolded on a serving plate. We serve it in individual glasses for casual flair, plus you can catch every last drop of the spicy syrup. Ingredients:
2 cups heavy cream |
1/2 vanilla bean, split |
1 envelope unflavored gelatin |
1/2 cup plus 2 tbsp. sugar |
2 1/2 cups buttermilk |
zinfandel-poached figs |
garnish: freshly grated nutmeg |
Directions:
1. Combine cream and vanilla bean in a small saucepan; sprinkle gelatin over cream, and let stand 10 minutes.
2. Cook cream mixture over medium-low heat, stirring constantly, 5 minutes or until gelatin is dissolved. Increase heat to medium; add sugar, and stir until sugar is dissolved (about 2 to 3 minutes).
3. Remove from heat. Scrape seeds from vanilla bean into cream mixture with back of a knife; discard vanilla bean. Whisk in buttermilk.
4. Divide mixture among 8 (10-oz.) glasses. Cover and chill 6 hours to 2 days. Spoon 2 to 3 Tbsp. Zinfandel-Poached Figs into each glass just before serving. Garnish, if desired.
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