Buttermilk Panna Cotta with Blueberries and Harney's Green Tea

Chef Brian Alberg

Red Lion Inn, www.redlioninn.com, Stockbridge, MA

Buttermilk Panna Cotta with Blueberries and Harney's Green Tea


  • Ingredients for the Tea:
  • ½ cup water
  • 1 Tbsp sugar
  • 4 green tea bags
  • 4 sprigs mint
  • Ingredients for Panna Cotta:
  • ½ cup heavy cream
  • ¾ cup sugar
  • 1 vanilla bean, cut open and scraped
  • 3 gelatin sheets or 3 tsp of powered gelatin
  • 1¾ cup buttermilk
  • Six 6 ounce ramekins
  • Vegetable spray
  • 2 pints blueberries or other ripe berries (optional)
  • 1 bunch Mint leaves, for garnish


Place tea bags and mint in a glass bowl.
Bring the water and sugar to a boil and pour over teabags and mint. Steep for 10 to 15 minutes.
Strain the liquid and chill in an ice bath (or place the bowl in a refrigerator for several hours).

Panna Cotta:
In a medium saucepan, bring cream, sugar and vanilla to a boil on high, stirring, until sugar dissolves, about 5 minutes. Remove from heat and let stand 10 to 15 minutes.
Add gelatin sheets and stir until melted. Let cool until just warm.
Stir in buttermilk and remove vanilla bean.
Spray six ramekins with vegetable spray and fill equally with buttermilk mixture.
Cover and chill overnight.

To serve, run a knife around the inside rim of the ramekins to loosen the Panna Cotta.
Invert onto the center of a wide rimmed soup plate.
Scatter with berries and ladle 3 Tbsp of cold tea over the panna cotta. Garnish with fresh mint leaves.
Serves 6.


Recommended wine/beer for Buttermilk Panna Cotta with Blueberries and Harney's Green Tea:

Royal Tokaji Wine Co. 5 Puttonyos [Tokaji, Hungary]

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