Buttermilk makes this cool no-bake custard wonderfully tangy and creamy. The flavour of the berries is key, so use local in-season fruit.
- Prep time 30 minutes
- Total time 3 hours & 30 minutes
- Portion size 6 servings
- 3 cups hulled strawberries quartered
- 2 tablespoons crème de cassis (black currant liqueur)
- 1 cup whipping cream 35%
- 1 pkg unflavoured gelatin
- 1 cup buttermilk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
MethodIn saucepan, cook strawberries and 1 tbsp water over medium heat, stirring, until berries begin to break down, about 4 minutes. Strain through fine-mesh sieve into large glass measure, pressing on solids with back of spoon; discard solids. Stir in crème de cassis. (Makeahead: Refrigerate in airtight container for up to 2 days.)
While strawberries are cooking, in small saucepan, add half of the cream; sprinkle with gelatin and let stand for 5 minutes. Heat over medium-low heat, stirring often, until gelatin is dissolved, about 3 minutes.
In separate saucepan, heat together buttermilk, remaining cream, sugar and vanilla over medium-high heat, stirring occasionally, until sugar is dissolved, about 3 minutes. Stir in gelatin mixture.
Remove 1/3 cup of the strawberry sauce to small bowl; set aside. Whisk buttermilk mixture into remaining strawberry sauce. Divide among six 6-oz (175 mL) ramekins. Cover with plastic wrap and refrigerate until set, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Run knife around edge of each panna cotta; invert onto serving plates. Spoon reserved strawberry sauce over top.
Tip from The Test Kitchen: To easily remove the finished panna cotta from the ramekins, dip the bottoms in hot water for a few seconds to loosen the edges, then invert onto serving plates.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 53 mg
- Sugars 24 g
- Protein 4 g
- Calories 253.0
- Total fat 15 g
- Potassium 175 mg
- Cholesterol 54 mg
- Saturated fat 9 g
- Total carbohydrate 26 g
- Iron 1.0
- Folate 4.0
- Calcium 8.0
- Vitamin A 14.0
- Vitamin C 32.0