Meyer Lemon Buttermilk Panna Cotta with Spiced Grape Compote
12
½ Cup PortionsHere’s a perfect light and sweet dessert served with a colorful, grape-inspired compote. Chef Rebecca Peizer from The Culinary Institute of America shows us a new take on panna cotta, flavored with buttermilk, and served with a spiced grape compote, creating a delicious, rich combination that is both flavorful and healthy.
Ingredients
- PANNA COTTA
16 oz Cream
5 oz Sugar
1 each Meyer lemon, zest and juice of
3 packages Gelatin powder, unflavored, (.25 oz. each)
6 oz Water, cold
21 oz Buttermilk
SPICED BLACK GRAPE COMPOTE4 oz Water
2 oz Balsamic vinegar
2 oz Honey
½ tsp Salt
1 tsp Orange, zest of
10 oz Black grapes
¼ tsp Ground cinnamon
1/8 tsp Allspice
1/8 tsp Ground cloves
1/8 tsp Ground cardamom
1/8 tsp Ground black pepper
2 each Gelatin sheets, soaked in cold water
ROASTED RED GRAPES10 oz Red grapes
GARNISH8 each Mint sprigs
Directions
- FOR THE PANNA COTTA:
- Combine 8 ounces of the cream, sugar, and lemon zest and juice in a pot and warm the sugar to dissolve.
- In a separate bowl, add gelatin powder and water, stirring constantly until completely dissolved. When gelatin is dissolved, stir into the cream mixture in the pot. Stir in the buttermilk, Meyer lemon juice, and remaining 8 ounces of cream.
- Once the gelatin is dissolved, pour the mixture into molds, tap to remove bubbles, and chill for several hours or overnight.
- FOR THE SPICED BLACK GRAPE COMPOTE:
- Combine water, vinegar, honey, salt, orange zest, black grapes, and all spices in a saucepan. Bring to a simmer. Strain out the orange zest.
- Pour the black grape compote into a blender and purée until smooth. Slightly cool the mixture.
- Add 3 sheets of gelatin. Stir until dissolved.
- FOR THE ROASTED RED GRAPES:
- Roast grapes in a 350°F oven for 10 minutes until blistered and softened. Cool.
- Add roasted red grapes to compote. Chill thoroughly.
- To unmold the panna cotta, place in a sauté pan with about an inch of water. Leave for just 30 seconds, then unmold on edges. Turn upside down and shake lightly to unmold.
- Spoon some of the compote over the panna cotta and garnish with a mint sprig.
