Tested till perfect Buttermilk Panna Cotta with Strawberry Coulis
Buttermilk Panna Cotta with Strawberry Coulis
Photography by Matthew Kimura

Buttermilk Panna Cotta with Strawberry Coulis

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 tbsp 1tbspunflavoured gelatin
  • 1 cup 1cupwhipping cream
  • 1/3 cup 1/3cupsugar
  • 2 tsp 2tspvanilla
  • 1 cup 1cupbuttermilk

Strawberry Coulis:

  • 1 pkg 1pkgfrozen strawberries in syrup, thawed
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In small saucepan, sprinkle gelatin over 2 tablespoons (25 mL) of the cream; let stand for 5 minutes. Heat over medium-low heat, stirring often, until dissolved.

In separate saucepan, heat together remaining cream, sugar and vanilla over medium heat until steaming; remove from heat. Stir in gelatin mixture and buttermilk. Pour into six 6-ounce (175 mL) ramekins. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

Strawberry Coulis:
In food processor, crush strawberries until smooth; press through fine strainer into bowl. Run knife around edge of each ramekin; turn out onto dessert plate. Drizzle coulis attractively onto plate.

Nutritional Information Per serving: about

cal 236 pro 4g total fat 14g sat. fat 9g
carb 24g fibre 0g chol 52mg sodium 61mg


calcium 7% iron 2 vit A 13 vit C 53
folate 6
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