Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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; carbohydrates 31.6g; dietary fiber 1g; sugars 29.4g; fat 4.5g; saturated fat 2.7g; cholesterol 15.9mg; vitamin a iu 154.4IU; vitamin c 28.6mg; folate 14.2mcg; calcium 52.8mg; iron 0.4mg; magnesium 15.2mg; potassium 178.1mg; sodium 61.1mg.
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Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/07/2021
I have only made the panna cotta- since the recipe came out 20+ years ago in the Eating Well mag. Have loved it always. It is so easy and goes with any fruit topping. Quick, light, easy, refreshing and much healthier than the usual heavy cream recipes. It’s a wonderful recipe. Read More
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