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Buttermilk Panna Cotta
“It was the end of May before the Silacci boys brought the news that the salmon-pink blossoms of the azaleas were breaking free. It was on a Wednesday, as the nine o’clock bell was ringing, that they told him.”
East of Eden, John Steinbeck
It is in the month of May that we finally know spring in the Salinas Valley. The local lettuce harvest is in full swing. Produce trucks filled with lettuce, strawberries, broccoli, artichokes, celery and more clog the highways and roads on the way to the local cooling and shipping facilities. The Valley is bustling with planting, growing, harvesting and shipping. A most perfect time for seasonal fruit and an indulgent Panna Cotta.
This month’s Monthly Miette baking challenge is Buttermilk Panna Cotta. Thus far, the Panna Cotta recipe has been the easiest of the challenge recipes to prepare. With only five ingredients, I knew the flavor of the cream and buttermilk would be crucial in the final product. I poured the best cream I could find and scraped the insides of a vanilla bean into the saucepan. Waiting for the cream to boil I pondered blueberries or strawberries to go with the Panna Cotta? I chose blueberries and a blue palate for my photos even though strawberries are featured in the Miette cookbook. The tangy, creamy Panna Cotta was a perfect complement to the sweet juicy blueberries. The Panna Cotta is very rich and a small serving is absolutely luscious with juicy fresh berries. I’m daydreaming of making the Panna Cotta again with ripe peaches. Or perhaps infusing the cream with fresh mint and a topping of raspberries and shaved chocolate. Summer decadence beckons.