Buttermilk Panna CottaFrom COVESIDE BED & BREAKFAST
An elegant Italian dessert that we serve with fruit at breakfast, panna cotta is light and delicious anytime. It’s also easy to make!
- 2 2/4 tsp. Gelatin
- 1/4 cup Cool Water
- 1 cup Heavy Cream
- 2 cups Buttermilk
- 1/2 cup Sugar
- 1 tsp. Pure Vanilla Extract
Soften gelatin in water. Combine cream and sugar in saucepan and heat just to a boil. Off heat, stir in softened gelatin until fully dissolved. Add buttermilk and vanilla. Divide among 8 molds (I use solo plastic cups because of the interesting ridges, but any small mold will do.) Refrigerate at least four hours.
To serve, briefly dip molds in hot water and invert on serving plate. You may have to rap them sharply to get them to unmold. If they remain in the mold, put them back in the hot water for another ten seconds or so.
Panna Cotta with blueberry sauce and raspberries
Serve with seasonal fresh fruit (such as berries, peaches, plums, etc) and/or fruit sauces. 8 servings.