Name: Blackberry Buttermilk Panna Cottas with Blackberry Compote
Cook time: 30 min
Total time: 8 1/2 hr (includes chilling)
Yield: Makes 6 servings
Ingredients: 3/4 lb blackberries (about 3 cups); 1 1/4 cups well-shaken buttermilk; 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes); 1/4 cup water; 1 1/2 cups heavy cream; 2/3 cup sugar; 2 tablespoons blackberry syrup, store-bought or homemade (see cooks' note, below); 1/2 cup water; 1/2 cup crème de cassis; 2 tablespoons sugar; 1 1/2 tablespoons fresh lemon juice; 1/2 lb blackberries (about 2 cups); 6 (6-oz) molds (preferably nonreactive)

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Blackberry Buttermilk Panna Cottas with Blackberry CompoteMatthew Hranek

If you're using reactive metal molds for your panna cottas, make sure there are no rust spots — the acid in the buttermilk and the fruit will react to the exposed rust and cause the panna cotta to discolor. We had the best luck with molds made of nonreactive materials such as stainless steel, glass, and ceramic.

Cooks' notes:

*To make blackberry syrup, heat 1/4 cup blackberry jam with 1 tablespoon water in a small saucepan over moderately low heat, stirring, until jam is dissolved. Pour mixture through a fine-mesh sieve into a small bowl, pressing on and then discarding solids.
*Panna cottas can be chilled in molds up to 1 day.
*Compote can be made 2 hours ahead and kept at room temperature.

Recipe notes

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