This recipe is the first Panna Cotta I ever made years ago and it continues to be my favorite! I didn’t know then that buttermilk isn’t typically found in Panna Cotta, but I love the flavor so much, and it makes the dish lighter than all heavy cream would do.
In winter, can you beat fresh citrus and mint?!?! Also, traditionally, you slip Panna Cotta out of its mold and then top with fruit, but these stay in the cup, making it a fun dessert and transportable dessert, say for a baby meal~just use clear disposable plastic cups OR use inexpensive thrifted glass cups and little bowls that your recipient can keep!
It’s so easy to substitute your favorite sweetener vs. sugar, and still have it turn out well. I have never had a batch fail me! It’s still Christmas week—and winter—so don’t hesitate to serve up this deliciousness to your family soon!
THE PANNA COTTA
1 1/4 teaspoons plain gelatin
1 1/2 cups heavy cream
1/2 cup sugar (or favorite sugar substitute)
1/2 cup buttermilk
1 tablespoon lemon juice
Pour 1/4 cup cold water into a bowl; sprinkle gelatin on top. Let stand 10 minutes. In a pan over medium heat, mix cream and sugar. Cook just until mixture begins to bubble. Add gelatin; stir until dissolved. Stir in buttermilk and lemon juice. Divide custard among 6 6-oz. glasses. Cover with plastic wrap; chill for at least 8 hours~although being the last minute person I tend
to be, I have found this to set perfectly in 4 hours~praises!
THE CITRUS SALAD:
1 pink grapefruit
1 tablespoon sugar (or favorite sugar substitute)
1 tablespoon minced fresh mint
Make salad: Cut off top and bottom of grapefruit. Slice off peel and white pith. Working over a bowl, cut in between membranes to extract segments. Repeat with oranges. Add sugar and mint. Let stand 10 minutes; drain. When panna cotta is set, uncover and top with citrus salad.
Serve + Enjoy!
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