Buttermilk Panna Cotta with Strawberry Rosé Gelée
August 6, 2004
This elegant dessert was adapted from The Last Course by Claudia Fleming. Fleming was the original pastry chef at New York's famed Gramercy Tavern.
On top is the panna cotta which has a slightly sour tang from the buttermilk. Its texture is silky smooth and light. Below is the gelée, which is rosé wine that has been infused with strawberries and sweetened with sugar. Although all the alcohol has been burnt off, the gelée still has a distinctive wine flavour.
As a bit of a garnish I dug a small hole in the panna cotta and filled it with strawberry coulis.
