Ingredients
¼ cup water
2 tbsp sugar
1½ cups fresh raspberries, or other ripe berries, divided
1¾ cups buttermilk
2 tsp powdered gelatin, (1 envelope)
1¼ cups heavy cream
¼ cup sugar
1 tsp lemon juice
¼ tsp vanilla extract
Preparation
In a small saucepan, combine the water and sugar. Stir the mixture over medium heat until the sugar dissolves. Afterward, add ½ cup of berries.
Cook the mixture for 2 to 3 minutes, stirring and crushing the berries until the mixture produces a jam-like consistency.
Remove the pan from the heat and gently add in the remaining berries.
Pour the compote evenly into 6 large martini glasses and refrigerate until you are ready to use them.
Pour the buttermilk into a medium mixing bowl.
Sprinkle the gelatin powder evenly over the buttermilk and leave it to soften for 1 minute; then stir the gelatin into the buttermilk. Afterward, set this mixture aside.
In a small saucepan, stir the heavy cream and sugar together.
Over medium heat, bring the mixture to a boil, then remove it immediately from the heat. Pour the hot cream mixture over the buttermilk and stir to combine.
Stir in the lemon juice and vanilla extract. Then leave the mixture to cool at room temperature, stirring occasionally.
Remove the martini glasses from the refrigerator. Spoon the room-temperature panna cotta mixture evenly into the glasses.
Return the glasses to the refrigerator to chill for at least 2 hours.
Garnish them with fresh mint sprigs or fresh berries before serving and enjoy.
