Panna Cotta
- Total Time
- 1 hour 20 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup, plus 2 tablespoons, heavy cream
- ½cup sugar
- 3tablespoons cold water
- 1package powdered gelatin
- 1⅔cup buttermilk
- ⅛teaspoon salt
- Fresh fruit for garnish
Nutritional analysis per serving (6 servings)
116 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 20 grams sugars; 6 grams protein; 160 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the cream and the sugar in a medium saucepan over medium heat until the sugar dissolves, about 7 minutes. Meanwhile, place the water in a small bowl and sprinkle the gelatin over it, but do not stir. Let it stand for 5 minutes.
- Step 2
Stir the gelatin into the warm cream mixture until melted. Stir in the buttermilk and salt and ladle the mixture into 6 6-ounce ramekins. Refrigerate, loosely covered, until set, at least 2 hours.
- Step 3
To serve, run the tip of a small knife around the panna cotta and unmold onto individual plates. Let stand until almost at room temperature, about 1 hour. Serve surrounded by fresh fruit.
Private Notes
Comments
Delicious and so easy. Whenever I have leftover buttermilk, I now know what to do!
Doubled the recipe added 1/8t cardamom and 1/2t vanilla extract Ran thru fine sieve
This was so creamy and good and super easy. Added 1 tsp of vanilla. Buttermilk really elevated this panna cotta.
2 1/2 tablespoons balsamic vinegar
I found myself in possession of some Espresso Salt. The label said it was good on coffee ice cream (it is) or Panna Cotta. That's how I found myself to this recipe. I had regular milk to use up instead of buttermilk. I use the espresso salt as part of the recipe and to sprinkle on before eating. This is a great variation on a core recipe.