Buttermilk Panna Cotta with Summer Fruit in Sherry


This recipe is adapted from Sandra Holl at Floriole Bakery in Chicago, IL. It is the perfect dessert for summer and for any dinner part for two reasons. One, you can use any sort of fruit available at the market so it is incredibly versatile—you could even substitute jam if there is no fresh fruit around. Two, it can be made a day or two in advance so you won’t have to worry about it in the pre-party flurry that can overtake a dinner with friends. I set panna cotta as lightly as possible so it has more of a quivering texture than that of a finger jello. If you prefer a firmer set, use a bit more gelatin.

  • 2 ½ Cup cream
  • ½ Cup sugar
  • 6 Tablespoon maple syrup
  • 2 envelopes unflavored gelatin
  • 3 ½ Cup buttermilk (I use Shetler’s)
  • 1 quart blueberries
  • 1 pint raspberries
  • ½ Cup dried cherries (or cranberries)
  • 1 teaspoon of sugar
  • 1 pinch of salt
  • 1 Tablespoon good sherry vinegar (substitute a sweet sherry, port or balsamic vinegar if you have it)
  1. Bloom the gelatin by sprinkling over the cold buttermilk and set aside
  2. Heat the cream, sugar and maple syrup until the sugar is dissolved
  3. Add the buttermilk and gelatin and melt the gelatin completely
  4. Strain the mixture and pour into mason jars
  5. Let chill until set. This usually takes several hours or overnight
  6. Toss all together and let sit for about 10 min
  7. Top the fully set panna cotta and serve