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You are here: Home / Recipes / Dessert / Panna Cotta with Citrus Honey Compote

Panna Cotta with Citrus Honey Compote

February 20, 2013 Updated February 12, 2019 20 Comments

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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.

I have continued to make my cultured butter and have several quarts of this amazing buttermilk in my refrigerator just waiting to make something delicious.  The buttermilk that is drained off of the butter is amazingly creamy and smooth.  It just had to be used for something special.  Then the thought came to me Buttermilk Panna Cotta.  They creaminess of the buttermilk would only enhance this dessert.
I decided to top the Panna Cotta with some of my Arizona citrus (just placed another order btw).
You will love this extremely simple, refreshing dessert.
You will need:

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
fresh mint

In a medium size saucepan pour in 1 cup of the cream.
The cream, buttermilk mixture is thickened by using 1 1/2 teaspoons of  gelatin.
This is what you need to remember about gelatin:
1)  The gelatin must be softened first.  Sprinkle the 1 1/2 teaspoons of gelatin over the cream and let this sit for 5 minutes without stirring.
2) The gelatin must be dissolved and heated.
Over medium-low heat stir the gelatin/cream mixture gently until the gelatin is completely dissolved.
Add the remaining 1/2 cup heavy cream.  (forgot to get this picture)
Add 1/2 cup sugar and gently stir until the sugar is dissolved.
Add 1 1/2 cups buttermilk.
Heat until the buttermilk is just barely hot.  Buttermilk for some reason curdles if it gets hot.  I don’t want curdled buttermilk in my Panna Cotta.  I tested the mixture by sticking my pinkie finger into the mixture, when it felt hot I removed the pan from the heat.
Add 1/2 teaspoon vanilla.
Ladle into jars or ramekins.
If bubbles appear, pop them with a skewer or toothpick.  The bubbles will set like the rest of the mixture.  I just really don’t want bubbles on top of my Panna Cotta.
One last step.
3) The gelatin mixture must be chilled in order to set.
Let’s go over the gelatin rules again:
1) Soften gelatin
2) Heat and dissolve gelatin
3) Chill gelatin
That’s it.  I’m placing the jars on a towel lined baking dish just to make it easier to slide in and out of the refrigerator without the jars sliding all over the place.  The gelatin now needs to refrigerate for a minimum of 4 hours.  I’m going to chill overnight, which makes this a fabulous make ahead dessert.

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.

 

 

Cut the top and bottom of the orange off.

 

Remove the outer peel.

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.

 

Place in a small bowl. 

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.

 

So easy to make.  Refreshing and light.
You can use any seasonal fruit. Berries are amazing in the summer.
C’est magnafique.

 

5 from 1 vote
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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.

Course Dessert
Cuisine American
Keyword panna cotta, panna cotta recipe, panna cotta with citrus honey compote
Prep Time 5 minutes
Cook Time 20 minutes
Chill 4 hours
Total Time 25 minutes
Servings 6 servings
Calories 339 kcal
Author Janet Barton

Ingredients

  • 1 1/2 cups buttermilk
  • 1 1/2 cups heavy cream
  • 1 1/2 teaspoons gelatin
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla

Citrus Compote:

  • 1 orange
  • 1 grapefruit
  • 1 blood orange
  • 1 - 2 Tablespoons honey
  • fresh mint

Instructions

  1. 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:

  1. 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.
Nutrition Facts
Panna Cotta with Citrus Honey Compote
Amount Per Serving
Calories 339 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g70%
Cholesterol 88mg29%
Sodium 87mg4%
Potassium 220mg6%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 1495IU30%
Vitamin C 25.9mg31%
Calcium 125mg13%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
 
 

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Related

Filed Under: Dessert Tagged With: blood orange, buttermilk panna cotta, citrus, grapefruit, mint, orange, Panna Cotta

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Reader Interactions

Comments

  1. Emily Brown says

    March 26, 2019 at 11:52 pm

    Would it worK to sub in honey or maple In the panna cotta iTself instead of using white sugar? Any adjustments needed?

    Reply
    • Janet Barton says

      March 27, 2019 at 1:13 am

      I think that’s a brilliant idea. I’m not sure about the adjustments in amounts for honey or maple syrup. I would start with half the amount called for in the recipe, then taste it. Adjust to suit your taste. I think honey would be delicious.

      Reply
  2. Anonymous says

    March 2, 2015 at 11:11 pm

    what does it mean when your panna cotta separates while cooling?

    Reply
    • Janet Barton says

      March 4, 2015 at 11:49 pm

      It could mean that the cream/milk mixture was too hot. After researching, the milk should never simmer or boil. The gelatin should be dissolved over low heat. That should correct the problem.

      Reply
  3. Jocelin Leige says

    March 15, 2014 at 2:19 am

    This looks really good, and that's my first time hearing about a blood orange! It's different and I like different! :3

    Reply
    • Janet Barton says

      March 16, 2014 at 4:43 am

      I hope you can find blood oranges. They are delicious and have a beautiful color.

      Reply
  4. Jackie Patti says

    March 8, 2014 at 1:40 pm

    I love panna cotta and it never occurred to me to try it with buttermilk!

    Reply
    • Janet Barton says

      March 10, 2014 at 6:52 pm

      The buttermilk gives the pudding just a bit of a tang. I hope you love it.

      Reply
  5. Betsy @ Desserts Required says

    March 4, 2014 at 3:25 am

    What a delicious recipe and I LOVE your step-by-step pictures!

    Reply
    • Janet Barton says

      March 10, 2014 at 6:52 pm

      Thank you 🙂

      Reply
  6. Danhiskka says

    February 23, 2013 at 12:21 am

    Ok, I made it yesterday. Perfectly AWESOME panna cotta, not so awesome citrus compote. I'm making it again around July when it's citrus season here in Argentina.
    Would Eglantine Rose honey work well with the citrus? I used some regular honey this time, but the other one is so wonderful!

    Reply
    • Janet@simplysogood says

      February 24, 2013 at 1:41 am

      I think your honey sounds divine and would definitely try it. You can top the Panna Cotta with any fruit that may be in season. You don't even have to top it with anything. I'm so glad it turned out perfect. Thank you for your comment.

      Reply
  7. Laura (Blogging Over Thyme) says

    February 22, 2013 at 7:11 pm

    I love a good panna cotta! Especially love the idea of adding the simple citrus on top, and even better, with mint. Just discovered your site and loving it so far. Definitely want to make this soon!

    Reply
    • Janet@simplysogood says

      February 24, 2013 at 1:40 am

      Thank you for much for your kind comment. I'm glad you found me.

      Reply
  8. Reyna says

    February 22, 2013 at 12:10 am

    Have I mentioned how much I love your new site? It's perfection. Now about this panna cotta. I don't think I've ever been more upset that I couldn't have something RIGHT NOW than I am right now. Things I adore: Dairy based anything, and citrus. So this is pretty much my dream dessert. I will be making this verrrrrry soon. And then I will report back! Also…I'm glad your husband gets to race! I voted for him!

    Reply
    • Janet@simplysogood says

      February 22, 2013 at 4:27 am

      Once again, Reyna, thank you for your kind comments. Double thank you for voting for the old man. What a shocker. I didn't expect that to happen. Whew the Christmas gift actually worked out. I can't wait to hear how your Panna Cotta turns out. Report back.

      Reply
  9. Aarthi says

    February 21, 2013 at 5:55 am

    wow..my mouth is watering seeing that janet..Totally yummy.

    Reply
    • Janet@simplysogood says

      February 21, 2013 at 4:49 pm

      Thank you Aarthi. I think next time I should add a bit of rosewater to the Panna Cotta. What do you think?

      Reply
  10. Danhiskka says

    February 21, 2013 at 1:33 am

    Hi Janet! That sounds delicious!
    The buttermilk curdles because the casein (the protein from the milk), turns insoluble (curdles) when heated in an acidic medium. Where does it come the acid? When you cultured the cream with the yogurt, the bacteria ate the lactose (the sugar in the milk) and produced lactic acid.

    Reply
    • Janet@simplysogood says

      February 21, 2013 at 1:47 am

      Thank you for the explanation. Now we know. Regardless the buttermilk is so smooth and fabulous. Great comment.

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

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