Bake the Book: Buttermilk Panna Cotta with Raspberries

20120811-btb-pannacotta.jpg

[Photograph: Ben Fink]

Panna cotta is a refreshingly creamy dessert perfect for sticky summer nights. This version from The Seasonal Baker is simple to prepare, and buttermilk and vanilla paste combine to provide an elegant tang. Placed atop orange zest-flavored sugar cookies, the crumbly-smooth contrast can't be beat.

Tips: Though it's suggested to remove the panna cotta from the ramekins using your fingers, that rarely spells success. Instead, use the heat of your hand to warm the dishes' bottoms and slide a silicon spatula around the inner rim while inverting. And if you can't possibly find a perfect raspberry, macerate a few in a bowl for 30 minutes before folding them into your whipped cream.

Tweaks: The beauty of panna cotta is in its versatility. Incorporating orange zest into the custard itself was a hit; for the lazy at-home chef, this may mean being able to skip the cookie altogether.

Get the Recipe

Buttermilk Panna Cotta with Raspberries »

As always with our Bake the Book feature, we have five (5) copies of 'The Seasonal Baker' to give away.

Comments

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: