Buttermilk Panna Cotta with Brûléed Nectarines

I basically made this recipe as an excuse to show off my new Weck jars. Aren't they lovely? I use them mostly to store pantry goods like nuts, dried fruit and shredded coconut- the rubber ring and stainless steel clamps for the lid keep everything fresh as a daisy! Plus, they make my cupboards look like an OCD dream. Naturally, I want them in all shapes and sizes.

No, this isn't an infomercial for Weck, I just have a little crush on them is all, and I especially love the clear glass design because they make such a pretty serving vessel for things like this Buttermilk Panna Cotta!

The buttermilk in this panna cotta is everything- it imparts a lighter, tangier twist that just makes it more intriguing- like if yogurt and creme brûlée had a yummy little baby.

Just about any kind of fruit would be marvelous paired with this dessert, but I couldn't resist these delectable nectarines at the market. Brûlée-ing (is that a word?) the tops was a no brainer. The crunchy texture and slightly burnt flavor is the ultimate compliment to the smooth, creamy panna cotta. Plus, as you start eating it you get these little pools of caramel and nectarine juice that will make your tummy do little somersaults (in a good way).

serves 4
Ingredients
1 1/2 tablespoons cold water
3/4 teaspoon unflavored gelatin
1 cup heavy cream, divided
1/4 cup sugar
3/4 cup low-fat buttermilk
1/2 teaspoon vanilla extract
1/2 vanilla bean, seeds scraped
1 nectarine, thinly sliced
1-2 tablespoons brown sugar

*Special Equipment: kitchen torch

Instructions
1. Place cold water in a small bowl and sprinkle gelatin on top. Set aside until gelatin has softened, about 10 minutes.
2. Combine 1/2 cup of heavy cream and sugar in a small saucepan over medium heat, whisking until sugar has dissolved. Remove from heat. Add gelatin mixture and stir until gelatin has dissolved completely.
3. In a separate bowl, combine remaining 1/2 cup of heavy cream, buttermilk, vanilla extract and vanilla seeds. Stir in hot cream mixture. Divide mixture between 4 ramekins and refrigerate overnight or until set.
4. Just before serving, place nectarine slices on a foil lined baking sheet and sprinkle with brown sugar. Heat the top of the fruit evenly with the kitchen torch until the sugar has begun to caramelize. Allow sugar to harden and cool, then garnish the top of each panna cotta with brûléed nectarine slices.

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Cherimoya Citrus Sorbet

Have you ever had the pleasure of sampling a cherimoya?

If not, you're missing out. This tropical fruit native to the Andes region of South America is commonly referred to as both "the jewel of the Incas,” and the “queen of subtropical fruits.” It is the national fruit of Chile, and underneath its scaled, green, heart-shaped exterior lies a white, creamy flesh with a flavor that Mark Twain described as "deliciousness itself". Also called a custard apple, the cherimoya is a heavenly blend of tropical flavors with notes of pineapple, papaya, banana, apple and strawberry. See? I told you, missing out.

Fortunately cherimoya is no longer South America's little secret; its rising popularity has caused production to explode. In addition to a recent growth in exportation, crops are now also grown in Central America, the Mediterranean, Southeast Asia, Australia and, luckily for me, California! They are currently at the peak of their season here in Santa Barbara, so I created a recipe for a refreshing sorbet. A bit of lime juice and zest brightens and enhances the sweet tropical flavors, and a touch of blood orange juice adds a pretty pink tinge. So if you've ever wondered what to do with those exotic-looking green fruits you've eyed at the farmer's market stand recently, this is it! It's just perfect for the warmer days ahead. And if cherimoyas aren't available in your area, keep your eyes peeled at the supermarket because they just might be headed your way soon!

Makes about 1 1/2 quarts
Ingredients
 3 medium to large ripe cherimoyas, peeled and seeded
1/2 cup sugar
2 tsp lime zest
3 tbsp lime juice
1/2 cup blood orange or orange juice
2 tbsp vodka

Instructions 
1. Place cherimoya pulp into a food processor and puree until smooth. Transfer to a mixing bowl and add lime juice and zest, stirring to combine.
 2. Add sugar, blood orange juice and 1/2 cup of water to a small saucepan and bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat and cool completely.
3. When blood orange simple syrup has cooled, add to cherimoya mixture along with vodka and stir to combine. Cover and refrigerate until chilled, then freeze in an ice cream maker.

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Brown Butter Tart with Fresh Fruit

This beauty was inspired by a dessert served at a local restaurant I used to work at called Opal Restaurant & Bar. I highly recommend it if you've never been; the service is impeccable and their menu is full of gems like this Brown Butter Tart with Fresh Fruit! It was by far my favorite item to splurge on after a long shift, so I knew I wanted to offer something similar on my own menu one day.

I recently delivered this tart to some regular clients to serve after an intimate dinner party and it was a massive hit! The soft, cookie-like tart has a wonderful nutty flavor due to the browned butter in the filling, and the shiny rainbow of glazed fruit on top makes for a show-stopping presentation. Although this dessert is absolutely divine on its own, try pairing it with a base of vanilla bean creme anglaise on the plate for an even bigger indulgence!

adapted from Opal Restaurant & Bar
Ingredients
for the crust:
7 tbsp unsalted butter, melted
1/3 cup sugar
1/4 tsp vanilla extract
1 cup plus 1 tablespoon flour
Pinch of salt

for the filling:
1/2 cup sugar
2 eggs
Pinch of salt
1/4 cup flour
1 tsp vanilla extract
1 stick unsalted butter, diced

for the glazed fruit topping:
assorted fresh fruit of your choice (I chose strawberries, raspberries, blueberries, kiwi, and mandarin oranges)
1/2 cup sugar
1 cup water
2 tbsp. cornstarch
2 tbsp. corn syrup

Instructions 
1. Position rack in center of oven and preheat to 375 degrees. Using a rubber spatula mix melted butter, sugar and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips or a flat-bottomed cup, press dough evenly onto sides and bottom of pan. Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
2. Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often. Immediately pour browned butter into a glass measuring cup. Gradually whisk browned butter into the sugar-egg mixture and whisk until well blended.
3. Carefully pour browned butter mixture into cooled crust. Place tart on rimmed baking sheet and bake until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in the pan on a cooling rack, then remove tart from pan and place on a platter.
4. Neatly arrange fruit on top of tart. To make glaze, Bring sugar to a boil with 1/2 of the water. Dissolve cornstarch in 1/2 water or juice and add to the sugar mixture. Cook, stirring until mixture thickens and clears. Stir in corn syrup. Bring to a boil then remove from heat. Cool completely before brushing over fruit with a pastry brush.
5. Cut into wedges and serve.

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Watermelon Sorbet

I'm saying goodbye to Summer with this light and refreshing dessert. Sorbets are so simple to make, but they deliver on bold fruit flavor, which is exactly what I'm craving as I savor these last warm days of the year.

Ingredients
4 cups cubed (1 inch) watermelon, seeds and rind discarded
1 cup sugar
1 cup water
2 tablespoons fresh lemon juice

Instructions
1. To make simple syrup, heat sugar and water over medium heat in a small saucepan, stirring until sugar has dissolved. Remove from heat and let cool.
2. Puree the watermelon cubes in a food processor with lemon juice and simple syrup.
3. Freeze in an ice cream maker and place in an airtight container in the freezer until mixture is frozen.

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