This creamy, eggless custard is the creation of Jennifer Dugan, executive pastry chef at the Wine Spectator Greystone Restaurant at Napa’s Culinary Institute of America.
Buttermilk Panna Cotta with Macerated Berries
Rate this recipe!
Ingredients
- PANNA COTTA
- 3 teaspoons gelatin
- 3 1/2 tablespoons cold water
- 1 cup cream
- 1/2 cup milk
- 1/2 cup plus 2 tablespoons sugar
- 1/2 vanilla bean
- Dash of salt
- 2 cups buttermilk
- MACERATED BERRIES
- 1/2 pint fresh strawberries
- 1/2 pint fresh blueberries or blackberries
- 1/3 cup sugar
- 1/4 cup strawberry or berry fruit spread
Instructions
- Spray a 3-1/2- to 4-cup gelatin mold with cooking spray and set aside.
- In a medium bowl, sprinkle gelatin over cold water; let stand, without stirring, for 3 minutes.
- In a small saucepan, combine cream, milk, sugar, vanilla bean, and salt. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat and pour over gelatin-water mixture. Stir well to dissolve gelatin. Let mixture cool to room temperature.
- Remove vanilla bean and add buttermilk, stirring to mix. Strain mixture through a very fine sieve and pour into prepared mold. Cover and chill for at least 6 hours.
- At least 1 hour before serving, slice strawberries; toss gently with berries, sugar, and fruit spread. Cover and refrigerate. To remove panna cotta, slide a sharp knife around mold edges; cover with a serving plate and invert. Drizzle with macerated berries.
Recipe Notes
Nutrition Facts
Buttermilk Panna Cotta with Macerated Berries
Amount Per Serving
Calories 219
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts Per Serving: Calories: 219 calories, % fat calories: 39, Fat: 10g, Saturated Fat: 6g, Cholesterol: 36mg, Carbohydrate: 31g, Protein: 3g, Fiber: 1g, Sodium: 69mg
