Buttermilk Custard with Raspberry Sauce

Name: Buttermilk Custard with Raspberry Sauce
Prep time: 15 min
Total time: 195 min
Ingredients: 1.5 teaspoons unflavored gelatin; 0.5 cup half-and-half; 0.5 cup sugar; 1.5 cups buttermilk; 0.125 teaspoon vanilla extract; 6 ounces fresh or 10 ounces frozen raspberries (about 1 ¼ cups), plus more for garnish; 3 tablespoons confectioners' sugar; 1 teaspoon fresh lemon juice

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

3 hrs 15 mins

Servings:

4

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

Ingredients

For the Custard

1 ½ teaspoons unflavored gelatin
½ cup half-and-half
½ cup sugar
1 ½ cups buttermilk
⅛ teaspoon vanilla extract

For the Sauce

6 ounces fresh or 10 ounces frozen raspberries (about 1 ¼ cups), plus more for garnish
3 tablespoons confectioners' sugar
1 teaspoon fresh lemon juice

Directions

In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand until softened, about 5 minutes.
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.
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.
To remove, dip each ramekin in hot water. Invert onto serving plate; shake gently until custard releases. Spoon sauce around custard; garnish with raspberries.