Tuesday, December 1, 2009

Buttermilk Panna Cotta w/ Raspberry Carmel Sauce

You may have notice a considerable amount of bloggers sporting a red theme today. They do so in support of the 33.4 million people living with HIV. Today is World Aids Day and food bloggers are supporting and remembering those affected by this disease by posting red-themed recipes.
Every year AIDS claims more than 2 million men, women and children. Wear red, cook red and show your support for those we have lost and those still living.

I choose to create a beautiful dessert of Panna Cotta with a vibrant red raspberry carmel sauce. Panna cotta is a velvety smooth dessert consisting of cream, gelatin and vanilla. In this recipe I also added a good amount of buttermilk for a tangy addition to the dessert. The recipe is simple and adds a rich and satisfying but lighter end to any meal. It is simple to prepare but is guaranteed to wow your family or your guests.




Buttermilk Panna Cotta w/ Raspberry Carmel Sauce
serves 5


Panna Cotta
*
1 3/4 tsp unflavored gelatin
3/4 c. heavy cream
1/4 cup sugar
1 1/2 c. buttermilk
2 tsp. vanilla bean paste
*
Raspberry Carmel Sauce
*
1 cup sugar
6 tbsp. water
1 c. heavy cream
1 stick butter
6 oz. fresh or frozen raspberries

Combine unflavored gelatin and 1 3/4 tbsp. water in bowl. Set aside and let bloom. Add sugar and heavy cream to a sauce pan, heat to a simmer. remove from heat and add gelatin. Stir to combine. Let cool. Add buttermilk to cooled mixture. Whisk to combine. Divide among 5 individual ramekins. Cover and place in fridge for 4 1/2 to 5 hours until set.



Raspberry Carmel Sauce
*
Place sugar and water in a medium sauce pan, simmer until sugar dissolves. Bring sugar to boil and boil without touching for 8 minutes until a light amber color. While waiting combine cream and butter in pan and heat until melted. After 8 minutes slowly add cream mixture to sugar mixture while stirring. The mixture will bubble up a considerable amount, be careful! When all cream mixture is add stir until bubbling subsides and mixture is a smooth Carmel. Add raspberries and stir to incorporate. Let cool to room temperature.



To Plate:
*
Run a sharp knife around the inside edge of the ramekin to release the panna cotta. Place plate on top of ramekin and turn over. The panna cotta will eventually slide out of the ramekin and onto the plate. Spoon raspberry carmel sauce around the edge of the dessert and garnish with raspberries and mint. Serve immediately!
*
You will have sauce left over, refrigerate for 7-10 days. Use remaining sauce as a ice cream topping or whatever you desire.

16 comments:

Angie's Recipes said...

I didn't know about the event until I bumped into the ChezWhat? earlier.
Raspberry caramel sauce sounds truly enticing!

Fresh Local and Best said...

This is a lovely recipe, I like the addition of buttermilk.

Sippity Sup said...

Elegant and inspirational. It what I always think when I come here! GREG

averagebetty said...

I've never tried to make Panna Cotta before - but with your addition of buttermilk - you've inspired me! Beautiful post!

Chef E said...

Beautiful and inspiring...I also had not heard of this, but definitely on board...

Cinnamon-Girl Reeni♥ said...

This is gorgeous! And it looks absolutely delicious!

The Cooking Photographer said...

This image and this panna cotta is stunning. It almost stopped my heart. I think I will go find an AIDs charity to donate to. Thanks.

Chow and Chatter said...

this looks fab as ever you rock

Chris said...

Absolutely gorgeous!

Tangled Noodle said...

This is simply gorgeous and a wonderful way to participate in such a thoughtful event!

Barbara said...

I smiled when I saw your posting. I had a maple panna cotta last night at a restaurant- with caramelized pears. It was fabulous. Haven't made panna cotta in a while- going to try your recipe.

5 Star Foodie said...

What an elegant dessert, the panna cotta looks perfectly delicate and the raspberry caramel sauce is just gorgeous!

lisa said...

Beautiful dessert! The raspberry caramel sounds amazing.

Cheri said...

Raspberry Caramel! That sounds wonderful. I just made my first panna cotta a few weeks back!

figtree said...

I love panna Cotta. This looks great. Love the colors.

Jennie said...

What a beautiful dessert! Your presentation is gorgeous! And that raspberry caramel sauce sounds amazing!