Buttermilk Panna Cotta with Berries

Ingredients

• 10 sheets white gelatin
• 1 Vanilla bean
• 200 ml Milk (3.5% fat)
• 50 g raw cane sugar
• 600 ml buttermilk
• 2 tbsp Cornstarch
• 250 ml apple juice
• 1 lemon
• 800 g mixed berries (frozen)
• 8 mint leaves (for garnish)

Instructions

1. 1.

   Soak gelatin in cold water for 5 minutes. Split the vanilla bean lengthwise and scrape out the seeds with a knife. Combine vanilla bean, seeds, milk, and sugar in a saucepan and bring to a boil.

2. 2.

   Remove from heat, let cool briefly, then discard the vanilla pod and stir in the well-extracted gelatin. While stirring, pour in the buttermilk and fill chilled pudding molds or cups. Refrigerate for at least 4 hours.

3. 3.

   For the compote, whisk cornstarch with 3–4 tbsp apple juice. Halve the lemon and squeeze out the juice. Bring remaining apple juice and lemon juice to a boil, stir in the starch mixture, and let thicken slightly. Fold in frozen berries, briefly bring to a simmer, remove from heat, and cool.

4. 4.

   Serve the buttermilk panna cotta by pouring it onto plates (if needed, briefly dip molds in hot water). Distribute the compote around and garnish with mint leaves.