Buttermilk Panna Cotta with Strawberries

  • Servings: 6
Buttermilk Panna Cotta with Strawberries

Source: Desserts 1998


  • 2 cups nonfat buttermilk
  • 1 1/2 teaspoons powdered unflavored gelatin
  • 2/3 cup heavy cream
  • 3/4 cup sugar
  • 1 pint strawberries, hulled and quartered


  1. In the top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes.

  2. Meanwhile, bring cream and scant 1/2 cup sugar to a boil. Add to gelatin mixture. Place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among 6 four-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours.

  3. Meanwhile, sprinkle strawberries with remaining sugar; let stand about 1 hour.

  4. Unmold by dipping ramekins briefly into hot water and running tip of a knife around edges; invert onto plates, and serve with strawberries and their juice.


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