Panna Cotta with Red Wine-Strawberry Compote

1 Review
From: EatingWell Magazine 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Panna Cotta
  • 1 envelope unflavored gelatin
  • 1/4 cup water
  • 1/2 cup sugar
  • 1/3 cup whipping cream
  • 2 1/3 cups buttermilk
  • Compote
  • 1 cup dry red wine
  • 1/4 cup sugar
  • 1 pint strawberries, hulled and sliced

Preparation

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

Nutrition information

  • Per serving: 200 calories; 5 g fat(3 g sat); 1 g fiber; 32 g carbohydrates; 3 g protein; 14 mcg folate; 16 mg cholesterol; 29 g sugars; 0 g added sugars; 154 IU vitamin A; 29 mg vitamin C; 53 mg calcium; 0 mg iron; 61 mg sodium; 178 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, 1 fat

Reviews 1

November 22, 2010
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By: EatingWell User
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.