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Bake Together-Buttermilk Panna Cotta With Mosto Cotto Champagne Grape Syrup

Bake Together Buttermilk Panna Cotta

First let me say I LOVE panna cotta, and I was so happy to see this bake together didn’t involve a hot stove, not that I don’t enjoy baking, I do, really do, but it’s been so hot this is a welcome change.Abby’s Ricotta Panna Cotta with Raspberry Syrup is divine, the use of ricotta is brilliant.

The lovely people at Marx foods sent me a bottle of Mosto Cotto and I have been toying with idea’s on how to use it and the first thing that came to mind when I received it was somehow incorporating with panna cotta. First let me explain what Mosto Cotto is, it’s an Italian syrup naturally sweetened, made from Montepulciano grapes and Amarena cherries, it’s complex and utterly delicious. Tasting it, I thought it would go nicely with a tangy panna cotta.  Instead of using heavy cream and ricotta I used some full fat buttermilk,sour cream and a little heavy cream, a little less sugar than the original recipe called for and some fragrant vanilla. I saw some beautiful champagne grapes at the market and thought they would go very nicely in the syrup. The resulting dessert is a little tangy sweet and fruity.  If you don’t have this syrup you can make a cherry syrup using fresh cherries, I do recommend it though, it’s so delicious. Thank you Abby for the inspiration as always.

1 cup full fat buttermilk

1/4 cup heavy cream

1/4 cup sour cream

1/4 cup sugar

1 tsp vanilla

1 tsp gelatin

1/4 cup water

Add the water to a pyrex measuring cup or ramekin, sprinkle gelatin on the water and set aside until the gelatin blooms.

Add buttermilk, sour cream, cream, sugar and vanilla to mixing bowl and whisk until everything is blended, there are no lumps and sugar is dissolved.

When gelatin has bloomed heat in microwave for a few seconds to liquify, whisk into the buttermilk mixture.

Pour into serving glasses or ramekins (NOTE: if using ramekins that will need to be un-molded, oil the ramekins with cooking spray or neutral oil). Pour into glasses or ramekins, cover with plastic wrap and refrigerate at least 4 hours or overnight.

Mosto Cotto Champagne Grape Syrup

1/2 cup Mosto Cotto Syrup

1/4 cup sugar

1 cup champagne grapes

zest of half a lemon

2 tbs good Italian red wine (OPTIONAL) A slightly sweet and fruity wine is good. I used  Il Conte Montepulciano d’Abruzzo

Add syrup to small saucepan, now add lemon zest and sugar and heat until sugar dissolves, add the grapes and cook for a few minutes, I cooked for approximately 3 minutes on med heat (You don’t want the heat too high). the grapes will start to break down a little. Remove from heat, pour through a sieve mashing the grapes (add optional red wine now) and refrigerate until ready to use. You will probably have leftover syrup, make some drinks, it’s wonderful with sparkling water served ice cold.

To Serve:

Pour cold syrup on top of the panna cotta and serve. If un-molding ramekins, put a few inches of hot water in the sink and sit the ramekin in the sink for about 5 seconds run a small flexible offset spatula or butter knife around the panna cotta to loosen the sides. Invert onto serving plate and spoon syrup over panna cotta.

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39 Comments Post a comment
  1. wow.. the syrup sounds divine! And the full-fat buttermilk? Inspirational!

    August 13, 2012
  2. Thanks Abby, the syrup is wonderful and am so glad my food coop carries the full fat buttermilk, I love it!

    August 13, 2012
  3. As always this looks terrific. You come up with some very exquisite recipes my friend! And your pictures look like they belong in cookbooks.

    August 13, 2012
    • You are so kind, thank you so much. Still working on my photography skills but I do love doing it!

      August 13, 2012
      • What kind of camera do you use?

        August 13, 2012
  4. pat #

    Beautiful!

    August 13, 2012
    • Thank you so much Pat, how are you!! Hope all is well.

      August 13, 2012
      • Ha, I don’t I use my iphone it takes better pics than my camera does. I have a Sony digital the pics are not great. I want to buy a camera but am still researching which one to get.

        August 13, 2012
  5. I have a canon rebel XS, I love it! But you know what my phone takes great pics too, they’ve really come a long way!

    August 13, 2012
    • Canon is at the top of my list, maybe it will be a Christmas present to myself!

      August 13, 2012
  6. What a classy and beautiful and delicious dessert my friend :D

    Cheers
    Choc Chip Uru

    August 13, 2012
  7. petit4chocolatier #

    Like all your recipes and pictures; this looks divine! Love the choice of champagne grapes!

    August 13, 2012
    • Thank you so much, I love champagne grapes, besides being pretty they taste wonderful.

      August 13, 2012
  8. Hi, this is my first visit to your blog. Love the unique flavours in this panna cotta. Something I would sure love to have for dessert after today’s lunch!

    August 13, 2012
    • Thank you very much and welcome. I can’t wait to check out your blog. The flavors are unique but really go so well together thank you again!

      August 14, 2012
  9. This looks amazing!

    August 14, 2012
  10. I love panna cotta too, yours looks delicious :)

    August 14, 2012
  11. azita #

    I’ve never had penna cotta! It looks so yummy – I feel so deprived!

    August 15, 2012
    • Thanks Azita, it is yummy, creamy and cold and the flavors can be played with. It would be great with rose water giving more of a Persian flare. So easy to make and makes an impressive dessert.

      August 16, 2012
      • azita #

        Oooh, love that idea – you’re right! Interestingly, I’m working on a post about rosewater …

        August 16, 2012
      • I think it would be delicious with rosewater, crumbled pistachio’s and some sort of fruit coulis. I can’t wait to read what you say about rosewater. It’s so delicious and underutilized in cooking.

        August 16, 2012
      • azita #

        Oh wow, you’re drawing a mighty tempting picture there! That does sound delicious! Hope to do justice to the post, ha ha. ps can’t wait to meet you in person!

        August 16, 2012
      • I love playing around with flavors, I think it would be delicious. I really look forward to meeting you too!

        August 16, 2012
  12. What a fabulous combination of flavors! Never knew grapes could become part of such a decadent dessert ;)

    August 16, 2012
    • Thank you so much, it is truly delicious. Next time I am using mascarpone instead of the sour cream to add more creamy goodness. I just have to say i am in awe of your talents. You are a true culinary artist.

      August 16, 2012
  13. I nominated you for the Inspiring Blog Award http://glitzgirlzglamourguide.com/2012/08/16/inspiring-blog/

    August 17, 2012
  14. I love this spin on the Baketogether this month! Gosh you are an inspiration I have gorgeous pistachios in my kitchen right now too……X, Wendy

    August 19, 2012
  15. ok wow! first of all, that champagne grape syrup sounds so luscious and amazing. i bet it’s awesome with the creamy panna cotta. and then finally, it is such a beautiful dish! I love the layers! it looks truly gourmet:)

    August 19, 2012
    • Thank you so much Caralyn, I had never had the Mosto Cotto before and it’s delicious on its own, very complex and adding the champagne grapes made it even more luscious!!

      August 19, 2012
  16. Oh wow, Suzanne, this is a very cool dish. Gorgeous!!

    August 21, 2012
  17. I always love to see what everyone does; how we do our own spin and you did not disappoint. Love the idea of that syrup. No…more than that…WANT some of that syrup!

    August 24, 2012
    • Thank you so much Barbara, I have to catch up on what everyone else did. The syrup is outstanding, Mosto Cotto alone is amazing. I could drink it. I have to see what you and everyone else did.

      August 24, 2012
  18. I love panna cotta too, great recipe!

    November 3, 2012

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