Blackberries are the chameleon of summer fruit. At Restoration Farm, they ripen from fire-engine red to inky black. Depending on the sunlight, the ripe berries can vary from shades of burgundy to deep blue to ebony.
So how best to showcase this multi-faceted jewel of the summer? A tart, silky, Buttermilk Panna Cotta offers a perfect, stark-white canvas to accentuate the dramatic good looks of the blackberry.
To make a fruit sauce to surround the panna cotta, sprinkle two cups of fresh blackberries with ¼ cup of sugar and crush some of the fruit. Leave at room temperature for one hour, stir occasionally, and a luxurious, plummy purple sauce gathers.
It is yet another distinctive mood for summer’s darkest and sweetest temptation.
©2010 T.W. Barritt All Rights Reserved
That looks so yummy, I'd love to dip my spoon into it .. :) Glad to hear you're enjoying the 'fruit' of the labor at the farm!
ReplyDeleteWhat a gorgeous dessert T.W. I know it would certainly get "oohs and ahs" at a dinner party. Beautiful presentation.
ReplyDeleteMy mother used to make blackberry jelly when I was growing up. You've brought back fond memories for me on this rainy Sunday morning of helping her sort through the colorful fresh berries.
Sam
I like the idea of blackberries topped on a creamy base with a touch of sweetness, which showcases all the nuances of the berries gorgeously without the distraction.
ReplyDeleteI love buttermilk panna cotta.. all the rich without the calories and the tang does wonderful things to fruit... great suggestion TW, I'm making it tonight!
ReplyDeleteI love buttermilk panna cotta! And I agree that blackberries would be perfect for it!
ReplyDeleteWe are on the same wavelength. I'm making panna cota today to showcase some lovely fruit that I just purchased. It's so easy, yet makes such a wow statement. Lovely!
ReplyDeleteWow, this sounds fantastic!
ReplyDeleteI love blackberries, and I'm lucky to have a neighbor with a big patch available for the picking.
ReplyDeleteThe kids and I spent the afternoon picking berries. It was delightful! At the moment, the only thing I can think of more bejeweling than Buttermilk Panna Cotta is seeing their tiny fingers gently plucking and popping.
ReplyDeleteHave a wonderful week T.W:) Thanks for sharing...
I adore blackberries which is unfortunate because I end up eating the whole lot of them and have none left for a beautiful creamy dessert like this one!
ReplyDeleteI was just leaning over my sink eating a piece of caramel cake-now, I am looking at a delightful healthy alternative, your blog post!!!
ReplyDeleteOoh we are huge panna cotta fans around here. Your blackberries look like a perfect companion. We ate dinner at Graham Elliot over the weekend and I am going to steal his idea of horseradish panna cotta , I'll serve with my new brisket idea, he served with short ribs.
ReplyDeleteLL
What a wonderful dessert combination, especially if the berries have a hint of sweetness about them. I hope you have a wonderful day. Blessings...Mary
ReplyDeleteyou make that panacotta look so good with those lovely blackberries...it is truly a contrast...I have so many great memories of blackberries, we had fields of wild berries next to our house....
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