Buttermilk Panna Cotta with Strawberries in Red Wine Syrup

Although I believe all of the recipes that are published on this site are worthwhile to make, I feel particularly proud about this panna cotta. The buttermilk and sour cream create a smooth and creamy dessert, without being cloying, since both ingredients impart a slight tang that cuts through the richness. The complex and concentrated flavors in the red wine adds a lot of depth to the overall dessert as well. The addition of the fresh thyme sprigs and strawberries to the syrup add a layer of freshness that balance the tannins in the red wine. The combination of a tangy, yet creamy, panna cotta and red wine syrup that is not overbearingly sweet creates a truly elegant and delightful dessert, with beautiful contrasting colors, that requires very minimal effort to execute.

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Buttermilk Panna Cotta with Strawberries in Red Wine Syrup

Course: Dessert

Keyword: Panna Cotta, Red Wine, Strawberries

Author: Shawn

Ingredients

For the panna cotta:

• 3 tbsp cold water
• (1) .25 oz. envelope unflavored gelatin
• 2 cups heavy cream
• ½ cup granulated sugar
• ¼ tsp kosher salt
• (4) 3” orange peels (plus orange zest for topping)
• 1 tbsp vanilla paste or vanilla extract
• ½ cup buttermilk
• ¼ cup sour cream

For the strawberries in red wine syrup:

• 1 cup red wine pinot noir or cabernet sauvignon
• ⅔ cup brown sugar tightly packed
• ¼ tsp kosher salt
• 2 thyme sprigs
• 1 lb. strawberries hulled and halved

Instructions

For the panna cotta:

• Pour ¼ tsp of neutral oil into four large ramekins or six to eight smaller ones. With a dry paper towel, evenly rub the oil around the bottom and sides of each ramekin. Set aside.
• Sprinkle the gelatin over the cold water. Allow the gelatin to bloom for 7 to 10 minutes until it has thickened.
• Pour the heavy cream into a saucepan and whisk in the sugar and kosher salt. Add the orange peel. Place over medium-low heat and bring the mixture to a gentle simmer, about 5 to 7 minutes, stirring occasionally. The mixture is ready when steam begins to rise from the pot and small bubbles appear around the edge of the heavy cream. Do not boil!
• Remove from the heat and take out the orange peels. Whisk in the vanilla and bloomed gelatine until the gelatin has completely dissolved into the cream mixture.
• Add the buttermilk and whisk until combined. Allow the mixture to cool for 5 minutes uncovered.
• Place the sourcream in a bowl and, while whisking constantly, gradually add the warm cream mixture. Once combined, pour the mixture into each ramekin. Allow the panna cotta to come to room temperature, cover with plastic wrap, and refrigerate overnight.

For the strawberries in red wine syrup and assemble:

• Place the red wine, sugar, salt and thyme sprigs in a saucepan. Over medium-high heat, bring the mixture to a vigorous boil. Reduce the heat to medium-low and continue to gently simmer the red wine until thickened slightly, about 10 minutes. Turn off the heat and remove the thyme sprigs.
• In a large non-metal container, pour the syrup over the strawberries. Cover and allow the strawberries to macerate with the syrup in the fridge for 1 hour.
• To unmold the panna cotta, carefully run a knife around the very top of the panna cotta. Then, dip the ramekins in a large bowl of hot water for no more than three to five seconds. Flip the ramekin onto a dessert plate. If the panna cotta does not release from the mold, continue to dip the ramekin in the hot water for two to five second intervals until the panna cotta releases from the ramekin.
• Serve the panna cotta with a generous spoonful of the strawberries in red wine syrup. Top with more orange zest and serve immediately.

Enjoy! <3