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20 minute dinner recipes

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Panna Cotta with Red Wine-Strawberry Compote


From EatingWell:  May/June 1997

Buttermilk gives this silky panna cotta, or “cooked cream,” a bright, fresh taste. A tart-sweet strawberry sauce is a nice contrast.

6 servings | Active Time: 30 minutes | Total Time: 2 1/2 hours



  1. To make panna cotta: Sprinkle gelatin over water in a saucepan; let stand for 1 minute. Add 1/4 cup sugar and cream and heat over low heat until steaming, stirring to dissolve sugar. Remove from heat and slowly stir in buttermilk.
  2. Pour custard into six 6-ounce (3/4-cup) ramekins or molds. Cover and refrigerate panna cottas until firm, about 2 hours.
  3. To make compote & serve: Heat wine and 1/4 cup sugar in a small nonreactive saucepan over medium heat until boiling. Lower heat and simmer until reduced to 1/2 cup, about 15 minutes.
  4. Place strawberries in a medium bowl and pour in wine mixture. Let compote cool to room temperature.
  5. Dip ramekins or molds into hot water for a few seconds, then invert panna cottas onto individual dessert plates. Shake to loosen, then lift off ramekins or molds. Spoon compote around panna cottas. Serve immediately.


Per serving : 226 Calories; 5 g Fat; 3 g Sat; 1 g Mono; 19 mg Cholesterol; 35 g Carbohydrates; 5 g Protein; 1 g Fiber; 109 mg Sodium; 281 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate, 1 fat

Tips & Notes