Buttermilk and half-and-half replace cream in this lighter Italian panna cotta recipe. If you like, garnish with curls of candied orange peel.

Source: EatingWell Magazine, March/April 2015


Recipe Summary test

8 hrs 40 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Place 2 tablespoons water in a large, heatproof mixing bowl and sprinkle with gelatin; let stand about 5 minutes to soften. If some of it still seems dry, sprinkle with a few more drops of water.

  • Heat half-and-half and 3/4 cup sugar in a medium saucepan over medium heat until steaming, stirring to dissolve the sugar. Pour over the gelatin and whisk vigorously to dissolve. Whisk in buttermilk and salt. Pour the mixture through a fine sieve to strain out any lumps. Divide among eight 1-cup dessert cups or ramekins. Loosely cover and refrigerate for at least 8 hours or up to 2 days.

  • Preheat oven to 400 degrees F.

  • Place rhubarb in a medium glass or ceramic baking dish. Combine the remaining 1/2 cup water and 5 tablespoons sugar, orange zest and juice in a small saucepan. Scrape the seeds from the vanilla bean into the mixture and add the bean to the pan. Bring to a boil, stirring to dissolve the sugar. Pour the syrup mixture over the rhubarb.

  • Bake, uncovered, until the rhubarb is tender, about 20 minutes. Let cool for 30 minutes, then cover and refrigerate until cold, at least 1 hour and up to 1 day.

  • To serve, remove the vanilla bean from the sauce and discard. Top each panna cotta with about 2 tablespoons of the sauce.


Make Ahead Tip: Refrigerate panna cotta for up to 2 days. Refrigerate sauce for up to 1 day.

Nutrition Facts

about 3/4 cup, with sauce
227 calories; protein 5.6g; carbohydrates 35.2g; dietary fiber 0.4g; sugars 34.3g; fat 7.8g; saturated fat 4.8g; cholesterol 25.9mg; vitamin a iu 287.2IU; vitamin c 5.4mg; folate 9.4mcg; calcium 191.1mg; iron 0.2mg; magnesium 19.6mg; potassium 291.5mg; sodium 220.4mg; thiamin 0.1mg; added sugar 27g.

2 other carbohydrate, 1/2 low-fat milk, 1 1/2 fat