This is a much lighter version of Panna Cotta desert then the traditional, which is usually made with heavy cream. In this recipe, the main ingredient is buttermilk, and it is flavored with fresh lemon peel. A healthy serving of Raspberry sauce makes this simple dessert exquisite and unforgettable.
Panna Cotta can be prepared 1 day ahead, and then unmolded before serving.
2 teaspoons of unflavored gelatin
½ cup of sugar
½ cup of heavy cream
2 teaspoons of finely grated lemon zest
2 cups of buttermilk
1 recipe of Raspberry Sauce (click on this link)
Pour 1/3 cup of cold water to a medium saucepan, and sprinkle in the gelatin. Let it stand for 5 minutes.
Add sugar, heavy cream and lemon zest and heat on medium-low heat until mixture just begins to steam. It will take about 4 minutes, stir constantly until sugar dissolves. Remove from the heat and add buttermilk, mix until all ingredients are well combined.
Pour the buttermilk mixture through a fine mesh strainer to remove lemon peel.
Transfer it to a decorative 3 cup mold, or pour to 6 half cup molds. Ramekins will work well for this purpose.
Cover ramekins with plastic wrap and refrigerate for at least 2 hours, or up to 1 day ahead.
Before serving, dip the ramekin in hot water for a few seconds, being careful not to get any water inside the ramekin. Then, invert onto the plate, gently shaking to loosen. Serve with raspberry sauce.
This recipe will make 6 servings.
Prep time: about 15 minutes
Cook time: 4 minutes
Chill time: 2 hours
Inspired by a recipe found in “Cooking One on One”, a cookbook by John Ash
ALL RIGHTS RESERVED. Smell of Rosemary, name and blog content, including photographs and writing, are protected since first use, November 2012. All content on this site is protected and may not be reproduced without permission. You may link to my content, but please do not steal it.