This classic dessert has a wonderful sweet-tangy balance, thanks to the addition of buttermilk. It takes only 15 minutes of hands-on time to prepare, leaving you more breathing room to work on the rest of the meal.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2014
Ingredients
Macerated Strawberries:
Method
In small saucepan, sprinkle gelatin over 1/3 cup of the cream; let stand for 5 minutes. Heat over medium-low heat, stirring often, until gelatin is dissolved, about 3 minutes.In separate saucepan, heat together remaining cream, sugar and vanilla, stirring occasionally, until sugar is dissolved, about 5 minutes. Stir in gelatin mixture. Pour into large glass measure; stir in buttermilk. Divide among eight 6-oz (175 mL) ramekins. Cover with plastic wrap and refrigerate until set, about 3 hours.
Make-ahead: Refrigerate for up to 24 hours.
Macerated Strawberries: Meanwhile, toss together strawberries, sugar and pepper; let stand until syrupy, about 1 hour.
Invert panna cotta onto plates; top with strawberry mixture.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 86 mg
- Sugars 22 g
- Protein 6 g
- Calories 273.0
- Total fat 17 g
- Cholesterol 63 mg
- Saturated fat 11 g
- Total carbohydrate 25 g
%RDI
- Iron 2.0
- Folate 8.0
- Calcium 13.0
- Vitamin A 16.0
- Vitamin C 52.0
