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Buttermilk Custard with Raspberry Sauce


These eggless custards are traditional in Italy, where they are called panna cotta.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003


For the Custard

  • 1 1/2 teaspoons unflavored gelatin
  • 1/2 cup half-and-half
  • 1/2 cup sugar
  • 1 1/2 cups buttermilk
  • 1/8 teaspoon vanilla extract

For the Sauce

  • 6 ounces fresh or 10 ounces frozen raspberries (about 1 1/4 cups), plus more for garnish
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon fresh lemon juice


  1. In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand until softened, about 5 minutes.

  2. In a saucepan, heat half-and-half and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3 to 5 minutes. Remove from heat; stir in gelatin mixture, then buttermilk and vanilla. Pour into four 4- or 6-ounce ramekins or custard cups; chill until set, 3 hours.

  3. Make the sauce: Puree raspberries, sugar, and lemon juice in blender. Strain through sieve into bowl, pressing with a spatula. Adjust consistency with water, if necessary.

  4. To remove, dip each ramekin in hot water. Invert onto serving plate; shake gently until custard releases. Spoon sauce around custard; garnish with raspberries.

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