Two hours delay…here I am stuck in my seat 3F watching the screaming yellow that Ryanair uses as background colour. Never understood that… Why such an intense colour? Aren’t they supposed to pick some soothing grey or pink to calm down the restless during takeoff, landing or crashing? This yellow makes me want to shriek and hurts my eyes. Especially with the hangover head that I have from my graduation-party-week.
Raspberry, strawberry (my personal favourite especially when they are from Ellens’ garden mmmmmmmmm!), blackberry, cranberry and the ones with the most childhood memories… Red berries!
The Panna Cotta is a classic Tuscan dessert, normally very rich and creamy. The combination here of buttermilk and red berries cuts right through this creaminess. I took the Panna Cotta recipe from
www.deliciousdays.com (best food blog in the world!). I substituted Nickyâs blueberries for my red berries. I had to up the dose of sugar quite a bit to get the right balance. Also the amount of gelatine she uses isn’t enough to get my Panna Cotta even remotely firm. So I doubled that too and now we are on the right track. Although I agree with Nicky, I don’t need a gelatine chunk Panna Cotta, I prefer it when itâs still a bit oozy and runny.
Summer is here, let’s forget about white Christmases and delayed planes and bring happy smiles to our faces and stomachs!
Red Berry Buttermilk Panna Cotta
4 tbsp sugar
1 vanilla stick
200 ml buttermilk
300g red berries
4 sheets of gelatine
Soak the gelatine sheets in cold water. Put the cream, sugar and vanilla stick (sliced lengthwise) on a low heat for 15 minutes to infuse. Mix buttermilk and berries with a stand mixer. Sieve this mixture. Remove cream from the heat. Incorporate the gelatine sheets in this slightly cooled mixture add the berries and buttermilk. Before putting in small serving bowls pass it through a fine mesh sieve again. Let the little pots rest in the refrigerator for at least 5 hours.
I served them with a red berry coulis, and some roasted pistachios!