We recently went to a special night at Zingerman’s Roadhouse for dinner to highlight the tomato season. The guest chef was Craig Still from Delfina Restaurant in San Fransisco, and every course but dessert included the most amazing tomatoes you could imagine. There really isn’t anything better than a fresh, ripe seasonal tomato picked at the peak of harvest season! We enjoyed every course served, but the dessert was one of the highlights for me.
It was a very light tasting, creamy panna cotta topped with a blueberry sauce and I just had to find the recipe. Ari Weinzweig, owner of Zingerman’s and our host for the evening, shared with us that this dessert has become famous in San Fransisco and is always very popular at Craig Stoll’s restaurant. The entire meal was really fantastic, and since the courses served were ones that chef Stoll serves in his restaurant I look forward to dining at Delfina in the future!
I did an internet search and learned that indeed folks seemed to adore this specific dessert from Delfina, so I decided to try my hand at it at home. I decided to make this dessert the other night when we had the family over for pizza.
I often make panna cotta when I entertain because it actually has to be made ahead of time, which makes things easier. I love to eat but am not really a dessert person. Panna cotta, however, is so light, you always have room for it no matter how heavy the meal.
This recipe turned out exactly as I had hoped, and the entire family loved it. I plan to make this version of panna cotta often in the future and will top it with different toppings depending on the season.
Although the blueberry sauce was delicious, I think one made with peaches or apricots would also be delicious! You can make this recipe in a dozen 4-ounce cups, although I used larger ones for my family.
- 1 Envelope Gelatin (1 Tablespoon)
- 3 Cups Heavy Cream
- 1 Cup Sugar
- 1 Cup Buttermilk
- Juice of 2 Lemons
- 1 1/2 Cups Blueberries (Fresh or Frozen)
- 1/2 Cup Sugar
- 1 Tablespoon Lemon Juice
- Soak the gelatin in 4 tablespoons of cold water for 10 minutes.
- Heat the heavy cream over medium heat along with the sugar just until the edges begin to bubble, stirring often to dissolve the sugar.
- Remove from the heat and whisk in the gelatin until smooth.
- Whisk in the buttermilk and lemon juice.
- Pour the mixture into 6 to 12 small glass cups and refrigerate overnight or at least 6 hours.
- To make the sauce, place the blueberries, sugar, and lemon juice in a small pot and bring to a boil over medium high heat.
- Cook, stirring often until the sauce thickens, about 8 to 10 minutes.
- Pour the sauce into a small bowl and refrigerate until needed.
To serve, spoon some of the sauce over each cup and enjoy!
Based on Craig Stoll's Buttermilk Panna Cotta from Delfina, San Fransisco.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 68mgSodium: 69mgCarbohydrates: 34gFiber: 1gSugar: 32gProtein: 3g