Spring Picks: Buttermilk Panna Cotta with Cherry Compote

Look for deep red cherries with green, flexible stems.

| May/June 2010

Buttermilk Panna Cotta with Cherry Compote 
Serves 6

6 ramekins (6 ounces each)
Vegetable oil spray
1 1⁄2 teaspoons gelatin
2 tablespoons water
1 cup cream
1⁄2 cup sugar
1 teaspoon orange zest
1 teaspoon vanilla extract
2 cups buttermilk

1. Spray ramekins with oil.

2. Soak gelatin with water in a bowl to soften.



3. Heat cream, sugar, zest and vanilla extract, stirring frequently, until mixture comes to just boiling.

4. Stir in gelatin until completely dissolved.






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