Panna Cotta is one of my daughters favorite desserts. She loves it so much that she wanted it served at her wedding. The caterer met her wishes and made over 300 in half pint mason jars. The Panna Cotta was topped with fresh berries that were in season. They were a beautiful addition to the dessert table. Guests raved.
1 1/2 cups buttermilk
1 1/2 cups heavy cream
2 teaspoons gelatin
1/2 cup sugar
1/2 teaspoon vanilla
Citrus of your choice: 1 orange, 1 grapefruit, 1 blood orange
2 Tablespoons honey
For the citrus compote you will need an 1 orange, 1 blood orange and 1 grapefruit OR whatever citrus you may have, a spoonful of honey and some fresh mint.
Remove as much of the peel and white part as you can.
Cut each section of the orange with a sharp knife.
Coarsely chop the orange.
Repeat the process with the grapefruit.
Add to the oranges.
Repeat with the blood orange. I love the color this gives the compote as well as a unique sweetness.
Gather the fresh mint together and stack the leaves.
Slice into a fine chiffonade or thin strips.
I’m only using about a teaspoon. I don’t want mint to be the strongest flavor in the compote. You can adjust to your liking.
I really like the flavor of minty citrus.
Toss into the bowl of citrus.
Hopefully you have some raw honey. If not, just use what you like.
Support you local bees if possible.
My citrus is quite sweet. I’m only going to add about 1 tablespoon.
Stir and then let sit for about 10 – 20 minutes so the compote releases more juice.
Remove Panna Cotta from the refrigerator and top with compote.
Panna Cotta with Citrus Honey Compote
Panna cotta is a light and refreshing dessert. You can customize it with your favorite in-season fruit compote.
- 1 1/2 cups buttermilk
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons gelatin
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 orange
- 1 grapefruit
- 1 blood orange
- 1 - 2 Tablespoons honey
- fresh mint
In a medium sauce pan, add 1 cup of the heavy cream. Sprinkle 1 1/2 teaspoons of powdered gelatin over the cream. Let mixture stand undisturbed for 5 minutes. After 5 minutes stir the gelatin into the cream and place over medium-low heat. Gently stir until the mixture is hot and gelatin has dissolved. Add the remaining 1/2 cup cream and 1/2 cup sugar. Continue to stir over heat until the sugar has dissolved. Add 1 1/2 cups buttermilk. Continue to heat, but do not let the mixture boil. Heat until mixture is hot to the touch. Remove from heat and stir in vanilla. Ladle into jars or ramekins. Refrigerate for at least 4 hours or overnight.
To make Citrus Compote:
Peel and section the citrus. Cut into bite size pieces. Add honey and gently stir. Cut fresh mint into fine a fine chiffonade. Let sit for 30 minutes for flavors to marry. Can be made a few hours in advance.