Buttermilk Panna Cotta – a delicious recipe with Cotta, unflavored gelatin, low-fat buttermilk, sugar, Raspberry Sauce, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make panna cotta: In a bowl, sprinkle gelatin over 1 cup buttermilk; let rest 5 minutes.
2
Whisk sugar and half-andhalf in a 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-meshed sieve and divide evenly among six 6 oz. ramekins. Refrigerate panna cotta until set, at least 6 hours or overnight.
3
Make sauce: Blend raspberries with juice and sugar in food processor until smooth. Strain; discard solids.
4
To loosen panna cotta, run a thin-bladed knife around edges and invert onto plates. Serve with raspberry sauce.
986
kcal
Calories
92
g
Fat
46
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Panna Cotta:, 1 (1/4 oz.) packet unflavored gelatin, 2 cups low-fat buttermilk, 2/3 cup sugar, and more.
Yes, Buttermilk Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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