Buttermilk panna cotta with Sauternes gelée from The Last Course: The Desserts of Gramercy Tavern (page 188) by Claudia Fleming and Melissa Clark (co-author)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pear sorbet with poached pear compote; Vanilla shortbread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melyinoz on July 22, 2023

    Holy moly, is this good. Really complex flavours that I find difficult to describe. Something happens to the Sauternes when you reduce it down. My gelee failed to set, but this is probably my fault. No problem, as it becomes almost like a caramel, similar to crème caramel. It is incredibly rich and I am sure the suggested serving size would be perfect. Unfortunately, I’ve messed something up when converting from ounces to ml, and I ended up with 4.5 serves instead of 6. I think the full serves will be too much.

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