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

Ruth Cousineau
Source: EatingWell Magazine, May/June 1997

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Recipe Summary

total:
2 hrs 30 mins
Servings:
6
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Pour custard into six 6-ounce (3/4-cup) ramekins or molds. Cover and refrigerate panna cottas until firm, about 2 hours.

  • 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.

  • Place strawberries in a medium bowl and pour in wine mixture. Let compote cool to room temperature.

  • 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.

Tips

Equipment: six 6-ounce (3/4-cup) ramekins or molds

Nutrition Facts

200 calories; protein 2.5g 5% DV; carbohydrates 31.6g 10% DV; dietary fiber 1g 4% DV; sugars 29.4g; fat 4.5g 7% DV; saturated fat 2.7g 14% DV; cholesterol 15.9mg 5% DV; vitamin a iu 154.4IU 3% DV; vitamin c 28.6mg 48% DV; folate 14.2mcg 4% DV; calcium 52.8mg 5% DV; iron 0.4mg 2% DV; magnesium 15.2mg 5% DV; potassium 178.1mg 5% DV; sodium 61.1mg 2% DV; thiaminmg 3% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
10/29/2011
The recipe isn't clear on the amount of sugar saying 1/2 cup in the main custard ingredient list then referencing 1/4 cup in the instructions. I used 1/2 cup & it seemed right. Read More