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Buttermilk Panna Cotta with Brûléed Nectarines
A delicious light spin on a classic Italian panna cotta with nectarines and a bruleed topping. The crunchy texture and slightly burnt flavor is the ultimate compliment to the smooth, creamy panna cotta. Plus, as you start eating it you get these little pools of caramel and nectarine juice that will make your tummy do little somersaults (in a good way).
Prep Time 10 minutes
Cook Time 3 minutes
Chilling 8 hours
Total Time 8 hours 13 minutes
Servings 4
Calories 300 kcal
Ingredients
- 1 1/2 tablespoons cold water
- 3/4 teaspoon unflavored gelatin
- 1 cup heavy cream divided
- 1/4 cup sugar
- 3/4 cup low-fat buttermilk
- 1/2 teaspoon vanilla extract
- 1/2 vanilla bean seeds scraped
- 1 nectarine thinly sliced
- 1-2 tablespoons brown sugar
- *Special Equipment: kitchen torch
Instructions
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Place cold water in a small bowl and sprinkle gelatin on top. Set aside until gelatin has softened, about 10 minutes.
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Combine 1/2 cup of heavy cream and sugar in a small saucepan over medium heat, whisking until sugar has dissolved. Remove from heat. Add gelatin mixture and stir until gelatin has dissolved completely.
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In a separate bowl, combine remaining 1/2 cup of heavy cream, buttermilk, vanilla extract and vanilla seeds. Stir in hot cream mixture. Divide mixture between 4 ramekins and refrigerate overnight or until set.
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Just before serving, place nectarine slices on a foil lined baking sheet and sprinkle with brown sugar. Heat the top of the fruit evenly with the kitchen torch until the sugar has begun to caramelize. Allow sugar to harden and cool, then garnish the top of each panna cotta with brûléed nectarine slices.
Recipe Notes
Just about any kind of fruit would be marvelous paired with this dessert, you could of course use peaches.