Guest post from Katrina Hall of She’s in the Kitchen using maple syrup, the featured food at our upcoming March 23rd Winter Farmers’ Market in Rollinsford.
I know, I know, when you think of panna cotta for dessert, you’re reminded of humid, tropical evenings — chilled panna cotta topped with just-picked raspberries still warm from the summer sun. But as I cleaned out the freezer this wintry morning, panna cotta with a juicy blueberry topping from my small stash of frozen blueberries I picked in the summer is just what flashed into my mind. So I made it, and it was delightful. The slight scent and taste of maple syrup and vanilla were absolutely dreamy. Read more…
*
The Panna Cotta:
1 cup heavy cream
1/4 cup maple syrup
2 T. sugar
1 drop of vanilla extract
1 3/4 cups buttermilk
pinch of kosher salt
3 T. cold water
1 packet powdered gelatin
Place the cream, maple syrup, sugar, vanilla, and salt in a heavy bottomed saucepan and heat until warm. While the cream mixture is warming, place the gelatin and cold water in a cup and let sit for 5 minutes.
*
Stir the gelatin mixture into the warm cream until the gelatin is melted. Add the buttermilk, and stir until blended. Ladle into plastic glasses, small glasses, or ramekins. Place in fridge, covered with plastic wrap, until firm.
*
For the blueberry sauce:
1 1/2 cup frozen blueberries
2 T. orange juice
a squeeze of fresh lemon juice
2 T. sugar
1/8 t. cinnamon
Warm the frozen blueberries gently in the orange juice and lemon juice. Add the sugar and cinnamon and warm another few minutes on low heat, so the berries stay whole. Remove from heat and let cool.
*
To serve:
Either unmold the panna cotta ( which I usually don’t do) by running the tip of your knife around the edge and plopping onto the dessert plate. If you’re serving in glasses, simply spoon a tablespoon or two of the berry sauce on top of the panna cotta and serve.