Buttermilk Panna Cotta With Blackberry Sauce
This luscious, creamy dessert features antioxidant-rich blackberries.
Ingredients
8 servings
- 1 ENVELOPE UNFLAVORED GELATIN
- 6 TABLESPOONS WATER
- 2¾ CUPS BUTTERMILK
- ½ CUP PLUS 4 TEASPOONS SUGAR
- 10 OUNCES FROZEN BLACKBERRIES THAWED
- 1 TEASPOON FRESH LEMON JUICE
Instructions
- In cup, evenly sprinkle gelatin over ¼ cup water.
- Let stand 2 minutes to allow gelatin to absorb liquid and soften.
- In 3-quart saucepan, heat ½ cup buttermilk and ½ cup sugar over medium heat 2 to 3 minutes or until sugar dissolves, stirring occasionally.
- Reduce heat to low; whisk in gelatin.
- Cook 1 to 2 minutes or until gelatin dissolves, stirring to assist.
- Remove saucepan from heat; stir in remaining 2¼ cups buttermilk.
- Pour buttermilk mixture into eight 4-ounce ramekins or 6-ounce custard cups.
- Place ramekins in jelly-roll pan for easier handling.
- Cover pan with plastic wrap and refrigerate panna cotta at least 4 hours or overnight, until well chilled and set.
- Set aside ⅓ cup blackberries for garnish.
- In blender, puree remaining blackberries with lemon juice and remaining 2 tablespoons water and 4 teaspoons sugar.
- Pour puree through sieve set over small bowl, stirring to press out fruit sauce; discard seeds.
- Cover and refrigerate sauce if not serving right away.
- To unmold panna cottas, run tip of small knife around edge of ramekins.
- With hand, sharply tap side of each ramekin to break seal; invert onto dessert plates.
- Spoon sauce around each panna cotta.
- Garnish with reserved berries.
Nutritional Information
Calories: 115 kcal
