Vanilla Buttermilk Panna Cotta With Roasted Cherries
- Panna Cotta
- 1 1/4 cups heavy cream
- 2/3 cup granulated sugar
- 1 vanilla bean, split, seeds and pod reserved
- 1/2 teaspoon agar powder
- 1 2/3 cups buttermilk
- Sweet Roasted Cherries
- 2 cups fresh cherries (about 11/2 pounds)
- 2 tablespoons plus 1 teaspoon demerara sugar
- Combine the cream, sugar, vanilla bean pod and seeds and agar in a medium-sized saucepan over medium heat and, whisking very gently, cook for about 7 minutes, until the sugar dissolves and the mixture comes to a boil. Remove from the heat. Whisk in the buttermilk.
- Ladle the mixture into 6 (6-ounce) ramekins. Cover loosely with plastic wrap and refrigerate for 2 hours, until set.
- Meanwhile, to roast the cherries, preheat the oven to 325u0b0F. Line a sheet pan with a Silpat or parchment paper.
- Split each cherry roughly in half with your thumbs, and remove and discard the pits. Spread the pitted cherries out on the prepared pan.
- Sprinkle the cherries with the demerara sugar and roast for 30 minutes, or until the cherry skins begin to wrinkle, but the fruit is still somewhat firm. Let cool.
- To assemble, top each panna cotta with about 1 tablespoon of the fruit and serve immediately.
cotta, heavy cream, granulated sugar, vanilla bean, agar powder, buttermilk, cherries, fresh cherries, demerara sugar
Taken from food52.com/recipes/29711-vanilla-buttermilk-panna-cotta-with-roasted-cherries (may not work)