Salted Honey Buttermilk Panna Cotta with Raspberry Coulis
 
 
Salted honey buttermilk panna cotta is topped with a raspberry coulis to achieve a perfect balance of sweet, creamy, tart, and fruity.
Yield: 6-10 servings
Ingredients
  • 1 (1/4-oz) packet unflavored gelatin powder
  • ¼ cup water
  • 3 cups heavy cream, divided
  • ½ cup + 2 tbsp honey
  • 1 cup buttermilk
  • 1 cup sour cream
  • 1 tsp vanilla bean paste
  • pinch of kosher salt
For the raspberry coulis
  • 3 cups frozen raspberries, thawed
  • 2 tbsp fresh lemon juice
  • ½ cup sugar, divided
  • 2 tbsp cornstarch
Instructions
  1. Sprinkle the gelatin over the water in a small bowl. Allow to sit for 2-3 minutes to soften and become fully hydrated.
  2. Pluck the gelatin out of the water (it should be squishy and stuck together in one layer) and add it to a small pot with ½ cup heavy cream and ½ cup honey. Heat over low just until the gelatin is completely dissolved, making sure not to simmer the mixture.
  3. In a large bowl, whisk together the buttermilk, sour cream, vanilla bean paste, remaining 2.5 cups heavy cream, and the salt. Slowly whisk the gelatin-honey mixture into the buttermilk mixture, mixing gently so as not to incorporate too many air bubbles into it.
  4. Pour into 6-10 glasses and place in the refrigerator to chill and set. Allow to rest overnight.
For the raspberry coulis
  1. Combine the raspberries, lemon juice, and ¼ cup of the sugar in a small pot. Mix to combine. Cook over medium heat until the fruit completely breaks down, about 5-10 minutes, stirring occasionally.
  2. Use a potato masher to mash the fruit, if needed. Strain the fruit juice through a fine mesh sieve into a bowl and discard the remaining solids. Pour the strained juice back into the pot.
  3. In a small bowl, whisk together the remaining ¼ cup sugar and the cornstarch. Add to the pot with the fruit juice and cook over low heat, whisking constantly, until the mixture begins to thicken. Decrease heat to low and cook for another minute. Transfer to a container and allow to cool completely.
  4. Once completely cool, spoon the raspberry coulis over the chilled panna cotta (you will not use all of the raspberry coulis). Refrigerate until ready to serve. Reserve the remaining raspberry coulis and use for other things.
Notes
Panna cotta from Nothing Fancy
Raspberry coulis from The Book On Pie
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/05/salted-honey-buttermilk-panna-cotta-with-raspberry-coulis.html