Blackberry Farm

Friends of the Farm

Buttermilk Panna Cotta

Buttermilk Panna Cotta

Serves 12

1 tablespoon (1/4 oz package) unflavored, granulated gelatin
1 ½ cups half-and-half
¾ cup sugar
2 each vanilla beans, split, scraped
2 ½ cups buttermilk (room temperature)

Bring half-and-half, half of the sugar, and vanilla beans and scrapings to a simmer in a medium heavy-bottomed saucepot. Turn off heat and set aside.

Stir in powdered gelatin and remaining sugar into half and half mixture until all of the sugar is dissolved.

Whisk in buttermilk.

Strain mixture through a fine-meshed strainer.

Cool panna cotta mixture over ice , but do not let it set.

Ladle mixture into small ramekins or dishes.

Chill panna cottas for one hour in the refrigerator.

To remove panna cottas from their dish: dip the bottom of the dish into warm water briefly and turn out onto your dessert bowl or plate. Serve cold.

Hibiscus Granita

1 cup Dried Hibiscus Leaves
1 quart of Boiling Water
Juice of 1 lemon
1 cup of Sugar

Whisk the sugar into the boiling water. Take the water off of the heat and steep the Hibiscus Leaves in the water. Let sit in a cool spot until room temperature. Add the juice of one lemon and then freeze. Every 30 minutes use two forks to scrape the granite until it is completely frozen and looks like shaved ice.

Plating:

Chiffonade 1 sorrel leaf per bowl. Cut two strawberries into thirds and place on top of the panna cotta. Spread the sorrel over the top and top with a spoonful of the hibiscus granite.