Panna cotta is perfect for making ahead of time — we usually make these one or two days in advance.
How to Make Panna Cotta
I love the combination of creamy panna cotta and blueberries. We make a quick and easy blueberry sauce, but a simple substitute is your favorite jam. When it comes to the panna cotta, we use a whole vanilla bean. They are a bit expensive, but you can usually just buy one in the store. It is worth it, but if you don’t want to spend the money, substitute 2 teaspoons of vanilla extract – we won’t tell. To make sure we get every bit of flavor out of the vanilla bean, we “steep” it in heavy cream and honey for about 30 minutes. This is the same idea as steeping a tea bag in hot water — all the vanilla’s sweetness and flavor will perfume the cream. Next comes the buttermilk. I love buttermilk in panna cotta, it adds a tanginess that balances the sweetness of honey and vanilla bean. Now all that’s left to do is assemble. Divide the cream and blueberry sauce between cups or glasses and refrigerate for about 4 hours. 1 cup water 3/4 cup granulated sugar 1 tablespoon lemon juice 1 (1/4-ounce) envelope unflavored powdered gelatin 2 cups heavy cream 1/4 cup honey 1 vanilla bean, split and seeds scraped or 2 teaspoons vanilla extract 1 cup whole fat buttermilk 2After 30 minutes, add 1/4 cup of water to a small bowl and sprinkle with powdered gelatin. 3Reheat the cream, remove the vanilla pod, and then add reserved gelatin. Remove from heat and whisk well until gelatin has dissolved. Add buttermilk and whisk until blended. 2Leave at room temperature for 20 minutes, and then store, covered in the refrigerator until set, about 4 hours.
