Panna Cotta

Two years ago I went to New York Mutual Trading Inc's Japanese Food & Restaurant Show in NYC and discovered Benimosu, a Japanese vinegar made from purple sweet potatoes. After tasting it flashbacks of my meal at Il Buco came to mind. Il Buco has this fabulous panna cotta drizzled with aged balsamic vinegar. The Benimosu has a gorgoues strawberry colored hue and is a translucent clear. It comes unsweetened and sweetened with honey, which is what I used on top of the panna cotta.

The panna cotta came out perfect. It was rich and creamy due to the heavy cream but not cloyingly sweet due to the slight tartness of the buttermilk. The Benimosu vinegar balances the richness and sweetness of the whole dessert. At first I thought it was too rich but with the addition of the vinegar I could eat a whole big bowl full.

This recipe is definitely a keeper. I think I will make it for my next dinner party since it's easy as 1-2-3 and impressive. Now I'm dreaming up other uses for my vinegar. Maybe a vinaigrette, a gelee, made into a gastrique, reduced to make a glaze, drizzled over strawberries, who knows!

Buttermilk Panna Cotta with Benimosu

2 tablespoons water
1 1/2 teaspoons powedered gelatin
1 cup heavy cream
6 tablespoons sugar
2 cups reduced fat buttermilk
3/4 teaspoon vanilla extract

1. Bloom gelatin in water for 10 min.
2. Heat cream with sugar over low- medium heat.
3. Once warmed through and all of the sugar is melted add gelatin and take off heat.
4. Cool at room temperature.
5. When cool stir in the buttermilk and vanilla.
6. Pour into glasses and chill for atleast 4 hours.
7. Top with Benimosu and enjoy!

By the way New York Mutual Trading Inc. is having their annual Japanese Food & Restaurant Show this weekend! Check it out on their website. I bought the sake glasses from Korin. They are the same ones we used at Kyotofu.