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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Buttermilk Panna Cotta with Raspberry Sauce Recipe

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This recipe for Buttermilk Panna Cotta with Raspberry Sauce is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Panna Cotta:
1 packet unflavored gelatin
2 c low fat buttermilk
2/3 c sugar
1 ½ c fat free half & half

Raspberry Sauce
1 (12oz) package unsweetened frozen raspberries with juice, thawed
3 T sugar
Directions:
Directions:
Make Panna Cotta:
In a bowl, sprinkle gelatin over 1 cup buttermilk; let rest 5 minutes. Whisk sugar and half & half in saucepan over medium heat to dissolve sugar. When mixture begins to bubble at edges, pour over buttermilk mixture and whisk to combine and dissolve gelatin. Stir in remaining buttermilk. Strain mixture through a fine mesh sieve and divide evenly among six ramekins. Refrigerate panna cotta until set, at least 6 hours or overnight.

Make Sauce:
Blend raspberries with juice and sugar in food processor until smooth. Strain, discard solids.

To loosen panna cotta, run a thin-bladed knife around edges and invert onto plates. Serve with raspberry sauce
Personal Notes:
Personal Notes:
Great with strawberry sauce!!

 

 

 

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