Dessert
Buttermilk Panna Cotta with Sparkling Brut-Honey Reduction
Trione Winery
8920 Oakfield Lane
Windsor, CA 95492
trionewinery.com
- RECIPE YEAR: 2019
- RECIPE BY: Tim Vallery, Peloton Culinary and Catering
- YIELD: Serves 16
- PAIRS WELL WITH: Trione Sparkling Brut
A winery favorite, this sweet and savory dish is delicious for brunch or dessert and is the perfect accompaniment for any party. The panna cotta and the sparkling brut-honey reduction can both be made ahead of time, then simply add the fruit just before serving. You can use berries or other fresh fruit, depending on what's in season.
Peloton Buttermilk Panna Cotta
Ingredients:
- 10 unflavored gelatin sheets (bronze)
- 1 1/4 cups water, at room temperature
- 2 1/2 cups sugar
- 5 cups heavy whipping cream
- 5 teaspoons grated lemon zest (use a Microplane)
- 10 cups buttermilk
- 10 teaspoons vanilla extract
- Fresh fruit for serving (optional)
Directions:
To prepare the panna cotta, in a bowl, dissolve the gelatin in the water and set aside to allow the gelatin to bloom. In a large pot over medium-high heat, combine the sugar, cream and lemon zest and bring to a simmer. Reduce the heat, add the bloomed gelatin and stir until completely dissolved. Let the mixture cool to 90°F, then stir in the buttermilk and vanilla. Strain through a fine-mesh sieve. Transfer the custard to 4-ounce Mason jars. Refrigerate for at least 4 hours or up to overnight. To serve, drizzle the panna cotta with the sparkling brut-honey reduction (recipe below). Top with your favorite fresh fruit, if desired.
Sparkling Brut-Honey Reduction
Ingredients:
- 1/2 bottle Trione sparkling brut
- 1 cup sugar
- 1 1/2 cups wildflower honey
- 1 tablespoon Champagne vinegar
- 2 bay leaves
- 1 1/2 tablespoons black peppercorns, lightly crushed
- 1 garlic clove, peeled and crushed
- 4 fresh rosemary sprigs
Directions:
To prepare the sparkling brut-honey reduction, in a large saucepan over high heat, combine the sparkling brut, sugar, honey, vinegar, bay leaves, peppercorns and garlic and stir well to dissolve the sugar. Bring to a boil, then reduce to a simmer and simmer until the mixture has reduced to 2 cups. Remove from the heat, add the rosemary and let the mixture stand at room temperature for 30 minutes. Strain the mixture, discarding the solids, and refrigerate the reduction until completely chilled.
