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Rating: 3.2 stars
25 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 1
  • 25 Ratings

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

Everyday Food, May/June 2003

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Recipe Summary

prep:
15 mins
total:
3 hrs 15 mins
Servings:
4
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Ingredients

For the Custard
For the Sauce

Directions

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

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  • 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.

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Reviews

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