• 25 Ratings

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



For the Custard
For the Sauce


Instructions Checklist
  • 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.


25 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 1