Lemon Buttermilk Panna Cotta
This recipe makes 8 servings
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 |
This is a deliciously delicate and elegant make-ahead dessert.
Ingredients
- 2 cups whipping cream
- 2/3 cup granulated sugar
- 1 lemon rind, cut in thin strips
- 2 tbsp unflavoured gelatin
- 2 cups buttermilk
- 1/2 cup 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
- Keywords : Dessert; Lemons; Cream; Buttermilk; Refrigerate/Chill; Sugar;
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