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Buttermilk Panna Cotta

Buttermilk Panna Cotta

All You JANUARY 2008

  • Yield: Serves 6
  • Cook time: 15 Minutes
  • Prep time: 20 Minutes
  • Chill: 6 Hours
  • Cost Per Serving:$.88


  • Panna Cotta:
  • 1 (1/4 oz.) packet unflavored gelatin
  • 2 cups low-fat buttermilk
  • 2/3 cup sugar
  • 1 1/2 cups fat-free half-and-half
  • Raspberry Sauce:
  • 1 (12 oz.) package unsweetened frozen raspberries with juice, thawed
  • 3 tablespoons sugar


Make panna cotta: In a bowl, sprinkle gelatin over 1 cup buttermilk; let rest 5 minutes.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 2g
  • Saturated fat: 1g
  • Protein: 6g
  • Carbohydrate: 43g
  • Fiber: 3g
  • Cholesterol: 6mg
  • Sodium: 175mg

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Buttermilk Panna Cotta Recipe