Buttermilk Panna Cotta with Cane Syrup & Citrus Compote

Buttermilk Panna Cotta with Cane Syrup & Citrus Compote ingredients

• 2 tbsp cold water
• 1 1/2 tsp unflavored gelatin powder
• 1 1/2 cups heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 pinch of salt
• 1 1/2 cups cold buttermilk
• 1 fresh orange, segmented
• 1/2 fresh grapefruit, segmented
• 1/2 fresh lemon, thinly sliced or segmented
• 1/4 cup cane syrup (or dark corn syrup)
• 1/4 cup water
• 1 tsp cornstarch

How to make Buttermilk Panna Cotta with Cane Syrup & Citrus Compote

1. Hydrate the Gelatin: In a small bowl, sprinkle 1 1/2 teaspoons unflavored gelatin powder over 2 tablespoons cold water. Let it sit for 5-10 minutes until the gelatin softens and blooms.
2. Heat Cream Mixture: In a medium saucepan, combine 1 1/2 cups heavy cream, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling. Remove from heat.
3. Dissolve Gelatin: Add the bloomed gelatin to the warm cream mixture and whisk until it is completely dissolved. Ensure there are no lumps.
4. Add Buttermilk: Whisk in 1 1/2 cups cold buttermilk until the mixture is smooth and fully combined. The buttermilk will thin the mixture slightly.
5. Prepare Molds: Lightly oil six 4-ounce ramekins, custard cups, or small glasses with a neutral oil, then wipe out excess with a paper towel. This helps with unmolding.
6. Chill Panna Cotta: Divide the panna cotta mixture evenly among the prepared molds. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly set and firm.
7. Prepare Citrus Compote: While the panna cotta chills, prepare the compote. Segment 1 fresh orange and 1/2 fresh grapefruit, removing all pith and membrane. Thinly slice or segment 1/2 fresh lemon.
8. Cook Compote: In a small saucepan, combine 1/4 cup cane syrup, 1/4 cup water, and 1 teaspoon cornstarch. Whisk until smooth, then add the prepared citrus segments.
9. Thicken Compote: Cook over medium heat, stirring gently, for 5-7 minutes until the liquid thickens into a light syrup and the citrus is warmed through. Remove from heat and let cool to room temperature.
10. Serve: To serve, run a thin knife around the edge of each panna cotta mold, then invert onto individual serving plates. If it resists, dip the bottom of the mold briefly in warm water. Top each panna cotta with a generous spoonful of the Cane Syrup Citrus Compote and serve immediately.

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