Buttermilk Panna Cotta Recipe

Prepare the Gelatin

In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.

Heat the Cream

In a saucepan, combine heavy cream and sugar. Heat over medium heat until sugar is dissolved and the cream is warm, but not boiling.

Combine Gelatin and Cream

Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Add the buttermilk and vanilla extract, and mix well.

Set the Mixture

Pour the mixture into individual serving cups or molds. Refrigerate for at least 4 hours or until set.

Prepare Blackberries

In a saucepan, mash the blackberries with sugar and lemon juice over medium heat until the mixture thickens slightly.

Strain the Mixture

Strain the blackberry mixture through a fine sieve to remove seeds, pressing to extract as much liquid as possible.

Cook the Curd

In a separate bowl, whisk the egg yolks. Gradually whisk in the strained blackberry mixture. Return to the saucepan and cook over low heat, stirring constantly until thickened.

Finish with Butter

Remove from heat and stir in the butter until melted and smooth. Let cool before serving.

Preheat Oven

Preheat your oven to 350°F (175°C).

Mix Dry Ingredients

In a bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt.

Cream Butter and Sugar

In another bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Shape and Bake Cookies

Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake for 12-15 minutes or until lightly golden.