Food & Cooking Recipes Dessert & Treats Recipes Buttermilk Custard with Raspberry Sauce 3.2 (25) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print