Panna Cotta with Red Wine-Strawberry Compote

May/June 1997

Your rating: None Average: 3.5 (2 votes)

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

"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. "
Panna Cotta with Red Wine-Strawberry Compote

Makes: 6 servings

Active Time:

Total Time:


  • 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


  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.

Tips & Notes

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


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.

Nutrition Bonus: Vitamin C (48% daily value).

Carbohydrate Servings: 2

Exchanges: 2 other carbohydrate, 1 fat

More From EatingWell

Recipe Categories

Ease of Preparation
Total Time
More than 1 hour
May/June 1997
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner