by Lindsay Autry | August 30, 2019

Grove Stand Recipe: Buttermilk Panna Cotta by Chef Lindsay Autry

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Buttermilk Panna Cotta and figs finishes nicely with toasted pistachios and a drizzle of honey. Photography by Libby Volgyes.

BUTTERMILK PANNA COTTA

SERVES 8
  • 1 1/4 teaspoons unflavored, powdered gelatin, such as Knox
  • 1 1/4 cups heavy cream
  • 1/3 cup granulated sugar
  • Zest of 1 orange
  • 1/4teaspoon kosher salt
  • 1/4 vanilla bean or 1/2  teaspoon vanilla extract
  • 1 1/4cups buttermilk
  • 1 cup Greek yogurt
  • 8-12fresh figs, quartered
  • 2 oranges, segmented
  • 3 tablespoons honey
  • 1/4 cup toasted pistachios

READ MORE ABOUT CHEF LINDSAY AUTRY AND THE REGIONAL KITCHEN & PUBLIC HOUSE HERE

PREPARATION: Sprinkle gelatin into small bowl with 1/4 cup cold water. Let stand until softened, about 10 minutes. Combine cream, sugar, orange zest and salt in a small pot. Scrape in vanilla bean seeds, then add pod, or add vanilla extract. Bring to a simmer. Add softened gelatin to pot and stir until dissolved. Remove from heat and allow to cool. Remove vanilla bean and orange zest and discard. Whisk in buttermilk, then Greek yogurt. Divide mixture among 8 6-ounce glasses, jars or ramekins. Chill until set, about 2 hours. Place figs and orange segments in a bowl. Add 2 tablespoons honey and gently toss to combine. Refrigerate fruit mixture until ready to serve. To serve, spoon orange and fig mixture on top of set panna cottas. Drizzle with a bit more honey and top with toasted pistachios.


ENJOY THESE RECIPES FROM CHEF LINDSAY AUTRY:
SHAVED FALL VEGETABLE SALAD
FLORIDA SNAPPER IN BANANA LEAF

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