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
fresh mint
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.
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
-
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.
Would it worK to sub in honey or maple In the panna cotta iTself instead of using white sugar? Any adjustments needed?
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.
what does it mean when your panna cotta separates while cooling?
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.
This looks really good, and that's my first time hearing about a blood orange! It's different and I like different! :3
I hope you can find blood oranges. They are delicious and have a beautiful color.
I love panna cotta and it never occurred to me to try it with buttermilk!
The buttermilk gives the pudding just a bit of a tang. I hope you love it.
What a delicious recipe and I LOVE your step-by-step pictures!
Thank you 🙂
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!
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.
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!
Thank you for much for your kind comment. I'm glad you found me.
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!
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.
wow..my mouth is watering seeing that janet..Totally yummy.
Thank you Aarthi. I think next time I should add a bit of rosewater to the Panna Cotta. What do you think?
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.
Thank you for the explanation. Now we know. Regardless the buttermilk is so smooth and fabulous. Great comment.