Name: Blackberry Buttermilk Panna Cottas with Blackberry Compote
Cook time: 30 min
Total time: 8 1/2 hr (includes chilling)
Yield: Makes 6 servings
Ingredients: 3/4 lb blackberries (about 3 cups); 1 1/4 cups well-shaken buttermilk; 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes); 1/4 cup water; 1 1/2 cups heavy cream; 2/3 cup sugar; 2 tablespoons blackberry syrup, store-bought or homemade (see cooks' note, below); 1/2 cup water; 1/2 cup crème de cassis; 2 tablespoons sugar; 1 1/2 tablespoons fresh lemon juice; 1/2 lb blackberries (about 2 cups); 6 (6-oz) molds (preferably nonreactive)

Image may contain Food Confectionery Sweets Dessert and Plant

Blackberry Buttermilk Panna Cottas with Blackberry CompoteMatthew Hranek

If you're using reactive metal molds for your panna cottas, make sure there are no rust spots — the acid in the buttermilk and the fruit will react to the exposed rust and cause the panna cotta to discolor. We had the best luck with molds made of nonreactive materials such as stainless steel, glass, and ceramic.

Cooks' notes:

*To make blackberry syrup, heat 1/4 cup blackberry jam with 1 tablespoon water in a small saucepan over moderately low heat, stirring, until jam is dissolved. Pour mixture through a fine-mesh sieve into a small bowl, pressing on and then discarding solids.
*Panna cottas can be chilled in molds up to 1 day.
*Compote can be made 2 hours ahead and kept at room temperature.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.