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Desserts
Italian
6-8
10 minutes
10 minutes
Elevate dessert with this elegant Buttermilk Panna Cotta, featuring a silky vanilla-infused custard topped with delicate Belgian chocolate nests and fresh Melissa’s Tasmanian cherries. This stunning yet simple recipe highlights premium, seasonal fruit for a perfectly balanced treat that’s creamy, lightly tangy, and irresistibly fresh.
1 ¼ cups heavy cream
6 tablespoons sugar
1 vanilla bean, cut in half lengthwise
2 ¼ teaspoons gelatin powder (or 3 sheets gelatin)
1 tablespoon + 1 teaspoon cold water (for blooming)
1 ¾ cups buttermilk
1 cup Belgian Milk Chocolate Melting Wafers
4 ounces vodka, chilled in the freezer
1/16oz bag Tasmanian Cherries, Bing Cherries or Rainier Cherries
Heat the cream, sugar, and vanilla bean in a saucepan until the sugar dissolves. Do not boil.
Place the water in a small bowl and sprinkle the gelatin on top. Let bloom for 5 minutes.
Stir the bloomed gelatin into the warm cream mixture until fully dissolved. Remove the vanilla bean and scrap vanilla from the pod.
Whisk in the buttermilk and strain through a fine sieve.
Pour evenly into 6–8 cups or ramekins of choice.
Chill overnight, or until set.
To make the chocolate nests, melt 1 cup chocolate wafers according to the package directions. Transfer to a piping bag fitted with a small tip. Pipe the chocolate into chilled vodka in a circular motion to create nest shapes. Remove the nests and place on a paper towel to dry.
To finish, place a chocolate nest on each panna cotta and top with cherries. Optional: garnish with edible gold luster dust.
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