I’m baaaaaaack! It’s been a while, I know. Here’s the thing, I’ve been all over (mentally and physically), but really what happened was I went to England (!!!) to visit my sister Clare and then for some reason I needed several weeks to recover. I won’t go into all the details but we had the most wholesome time and I saw everything from the Tower of London to the (haunted) Viaduct Tavern. We did SO much walking, got our ears pierced (sorry Mom), and we saw SO many sights and quite frankly I’d like to move there thank you. But to be honest, I have been trying to write this same blog post for three weeks now, and I don’t know WHY its taken me so long to get it out because this was such a delicious and easy dessert to make.
It all started when I was home and bored and flipping through my two (2) Alison Roman cookbooks because why not? It was a Saturday and I was looking for something to entertain me, I didn’t really want to go outside, after all. I came across this recipe and it sounded like the perfect combination of lazy and fancy, which is my entire Aesthetic™️. It’s made with several different types of dairy, including buttermilk, heavy cream, and sour cream, and topped with a bright and perfect raspberry smash, and all I’m saying is that people should expect this dessert at all my dinner parties for the rest of ever, thanks.
If memory serves, this is one of the first Alison Roman recipes I’ve written about on Sweet D, I can’t believe it! She is a powerhouse of cooking things and I aspire to be as chic and clever as she is and basically what I’m getting at is that this might as well be an Alison Roman stan blog from now on. The most fun part about this recipe is that you can pour the custard into any containers you’d like really, which is why I used my collection of martini glasses and my brand new English tea cup, because who wouldn’t love to be served dessert from a tea cup, I ask you.
Okay anyway, that’s enough of me ranting, here are 5 things to be happy about before we start cooking. Baking? Preparing? I don’t really know how to describe it for this particular dessert. Ah well, here we go!
ONE. Taking a nice long walk on an unseasonably warm day.
TWO. The sound of rain hitting the windows outside.
THREE. Getting your hair blown out and feeling incredibly fancy for a day.
FOUR. Being barefoot in your own house.
FIVE. The feeling of being on vacation.
Okay let’s go!
1 envelope (¼ ounces) unflavored gelatin
¼ cup water
3 cups heavy cream, divided
½ cup plus 2 tablespoons honey
1 cup buttermilk
1 cup sour cream
2 teaspoons vanilla bean paste
Pinch of salt
6 ounces fresh raspberries
1 Tablespoon red wine vinegar
In a measuring cup, add the water and pour the envelope of gelatin over it. Allow to sit for 2 to 3 minutes so that it softens and hydrates.
In a small pot, add the softened gelatin, ½ cup cream, and ½ cup honey. Heat over low heat, swirling until the gelatin is dissolved. Do NOT simmer, as it will denature the gelatin and prevent it from firming back up.
Gently whisk the sour cream, buttermilk, vanilla, the remaining 2½ cups cream, and salt into a large bowl. Slowly whisk the warm gelatin mixture over the cream mixture, but make sure not to whisk so hard that air bubbles form. Divide the mixture among the glasses, it will be 6 to 10 glasses, depending on their size. Chill until set, 1 to 2 hours.
In the meantime, add the raspberries to a bowl with the vinegar and 2 tablespoons of honey. Crush the raspberries with the back of a fork so that the juices are released, and stir to combine. To serve, top each panna cotta with the portion of the raspberries, and a drizzle of honey, if you’d like!