Buttermilk gives this silky panna cotta, or “cooked cream,” a bright, fresh taste. A tart-sweet strawberry sauce is a nice contrast. Source: EatingWell Magazine, May/June 1997

Ruth Cousineau


Ingredient Checklist


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.

  • 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.


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

Nutrition Facts

200 calories; 4.5 g total fat; 2.7 g saturated fat; 16 mg cholesterol; 61 mg sodium. 178 mg potassium; 31.6 g carbohydrates; 1 g fiber; 29 g sugar; 2.5 g protein; 154 IU vitamin a iu; 29 mg vitamin c; 14 mcg folate; 53 mg calcium; 15 mg magnesium;

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Rating: 4 stars
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