Buttermilk Panna Cotta with Fall Fruit in Ruby Port

Close-up of creamy buttermilk panna cotta topped with ruby port fruit sauce.

5 from 1 vote

Buttermilk Panna Cotta with Fall Fruit in Ruby Port

Silky buttermilk panna cotta served on individual dessert plates with apples, pears, and grapes in a cinnamon-scented ruby port sauce.

Prep Time15

Cook Time35

Chill time8

Total Time8 50

Course: Dessert, Fruit Dessert, Holiday dessert

Cuisine: American-Italian, Italian

Servings: Servings depending on container

Calories: 308kcal

Author: Marisa Franca @ All Our Way

Ingredients

For the buttermilk panna cotta

2 tablespoons water
1½ teaspoons unflavored gelatin
1 cup heavy whipping cream
½ cup granulated sugar
1 teaspoon finely grated lemon zest
Pinch of kosher salt
2 cups whole buttermilk
1 teaspoon vanilla extract

For the fall fruit in ruby port

1 orange
2 cups ruby port
Two 3-inch cinnamon sticks
2 tablespoons honey
2 cups peeled cored, and diced apples, such as Honeycrisp or Pink Lady (about 2 to 3 apples)
1 cup seedless red grapes halved lengthwise
2 cups cored and diced firm pears about 2 to 3 pears

Instructions

Make the panna cotta.

Bloom the gelatin. Pour the 2 tablespoons of water into a small bowl. Sprinkle the gelatin over the water, stir gently, and let it stand for 10 minutes.
Sprinkle the gelatin over the water, stir gently, and let it stand for 10 minutes.
While the gelatin stands, combine the cream, sugar, lemon zest, and salt in a saucepan. Cook over medium heat, stirring, until the sugar dissolves and the mixture begins to simmer, about 3 to 4 minutes.
Remove from the heat and whisk in the gelatin mixture until completely dissolved.
Whisk in the buttermilk and vanilla.
Fill and chill. Divide the panna cotta mixture among serving glasses or goblets, leaving room at the top for the fruit. Refrigerate until set, at least 8 hours.

Make the ruby port sauce.

Prepare the orange. Use a vegetable peeler to remove two strips of orange peel, about 2 inches long, avoiding the bitter white pith. Squeeze 4 tablespoons of juice from the orange.
Combine the orange peel, orange juice, ruby port, cinnamon sticks, and honey in a medium saucepan.
Bring to a boil over high heat, stirring to dissolve the honey.
Cook, stirring occasionally, until the liquid reduces to about ⅔ cup. Remove and discard the orange peel and cinnamon sticks.
Cook the fruit. Add the apples and grapes to the saucepan. Bring the sauce back to a boil, then reduce the heat to medium and cook for 2 minutes, stirring occasionally. Add the pears and cook for about 2 minutes more, until the fruit is slightly softened but still holds its shape. Remove from the heat and let stand for 5 minutes.
Add the pears and cook for about 2 minutes more, until the fruit is slightly softened but still holds its shape.
Remove from the heat and let stand for 5 minutes.

Serve.

Let the fruit and sauce cool before spooning them over the chilled panna cotta. Add the topping just before serving, with any extra sauce on the side.
Add the topping just before serving, with any extra sauce on the side.

Notes

Make-ahead note: Refrigerate the panna cotta and fruit separately for up to 3 days. If the fruit is chilled, spoon it onto the panna cotta. If you want it warm, let it cool first. It should not melt the creamy layer.

Make both parts ahead, then add the fruit just before serving. The number of glasses may vary by goblet size. I t also depends on how much space you leave for fruit. 

Yield: About 8 servings, depending on glass size.

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