Lemon Buttermilk Panna Cotta
This is a deliciously delicate and elegant make-ahead dessert.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 295 |
| pro | 5 g |
| total fat | 21 g |
| sat. fat | 13 g |
| carb | 22 g |
| fibre | 0 g |
| chol | 79 mg |
| sodium | 90 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 1% |
| vit A | 20% |
| vit C | 12% |
| folate | 3% |
Suggested Recipes
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2 cups (500 mL) whipping cream
2/3 cup (150 mL) granulated sugar
Thin strips of rind from 1 lemon
2 tbsp (25 mL) unflavoured gelatin
2 cups (500 mL) buttermilk
1/2 cup (125 mL) lemon juice
Preparation:
In saucepan, heat 1-3/4 cups (425 mL) of the cream, sugar and lemon rind over medium heat until steaming and sugar is dissolved, 3 minutes. Remove from heat; cover and steep for 10 minutes.
Meanwhile, in small saucepan, sprinkle gelatin over remaining cream; let stand for 5 minutes. Heat over medium-low heat, stirring often, until dissolved. Stir into cream mixture. Discard lemon rind. Stir in buttermilk and lemon juice.
Pour into eight 6-oz (175 mL) custard cups or ramekins. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Source
Canadian Living Holiday Best: Fall 2005
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