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Ingredients
- 2 T water
- 2 t unflavored gelatin
- 1 c whipping cream
- 7 T sugar
- 2 c 2% buttermilk
- 3/4 t vanilla
- 2 c 1/2"cubed peeled tropical fruit (mango,kiwi,papaya)
Details
Preparation
Step 1
Pour 2 T water into small custard cup;sprinkle unflavored gelatin over. Let stand until softens, about 10 min
Combine whipping cream and sugar in heavy med saucepan. Stir over med heat until sugar dissolves and mixture is hot but not boiling. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Cool mixture to room temp, about 45 min.
Stir buttermilk and vanilla into cream mixture. Pour mixture through a fine strainer (very important) into 4c measuring cup. Divide mixture among six 3/4c custard cups or ramekins. Refrigerate until set, at least 6 hrs or up to 1 day.
Run thin knife around sides of panna cotta to loosen. One at a time, place bottom of cup in 1" hot water 30 sec; immediately invert onto plate. Using both hands,firmly grasp custard cup and plate together, shaking gently and allowing panna cotta to settle onto plate. Spoon fruit mixture around each and serve.
Top with Raspberry sauce (Ina Garten)
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