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.

Source: EatingWell Magazine, May/June 1997


Recipe Summary

2 hrs 30 mins

Nutrition Profile:



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; 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.

2 other carbohydrate, 1 fat