Buttermilk Panna Cotta

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

4 g
53 mg
25 g
7 g
2 g
25 mg

Fruit Compote
¾ cup orange segments, peel and pits removed
½ cup blueberries
1½ Tbsp cane sugar

Panna Cotta
1 tsp unflavored gelatin
2 Tbsp cane sugar
½ cup buttermilk
1 lg egg white, about 2 Tbsp
¼ cup heavy cream

Use only pasteurized egg whites for the panna cotta.
  1. In a medium bowl combine ingredients for compote, mix well and set aside.
  2. In a small bowl, dissolve gelatin in 2 teaspoons warm water.
  3. In a small saucepan, combine 1 tablespoon sugar and buttermilk and heat over medium heat just until cane sugar dissolves. Add the dissolved gelatin to mixture and strain into a small bowl. Place small bowl into a larger bowl filled with ice and let mixture set up to the consistency of soft yogurt, about an hour.
  4. Whisk together egg whites and remaining sugar until stiff peaks form. Fold into gelatin mixture.
  5. Whip heavy cream until soft peaks form. Fold into gelatin mixture.
  6. Scoop ¼-cup portions of panna cotta into serving dishes. Spoon ¼ cup fruit compote around each serving of panna cotta.
Use only pasteurized egg whites for the panna cotta.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.