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Tangy Panna Cotta with Fresh Berries
Abstracted from "Smooth as Silk" by Nicole Rees Smith & Mary Goodbody, Chocolatier, July 2001


1 1/2 cups heavy cream, divided
1/2 cup granulated sugar
2 1/4 tsps gelatin
1 3/4 cups buttermilk
1/2 tsp vanilla extract (optional)
1 cup each of strawberries, blackberries, and raspberries

In a small, microwave-safe bowl, combine 3/4-cup heavy cream and sugar. Sprinkle gelatin over mixture and let stand for five minutes before microwaving on high for one minute, at 20-second intervals, until cream is hot and gelatin is dissolved.

Meanwhile, combine in a medium bowl remaining heavy cream and buttermilk. Add warm gelatin mixture and whisk together. Stir in vanilla, if desired. Divide mixture among six four-ounce ramekins and refrigerate until cold and set, about four to six hours.

To remove, use a small knife to loosen panna cotta from each ramekin. Invert on a plate and surround and cover with mixed berries.

Yield: 6 Servings

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