Buttermilk Panna Cotta with Raspberry Sauce

By gnikylime

Ingredients

• For the custard:
• 1 +1/2 t. unflavored gelatin
• 1/2 c. half and half
• 1/2 c. sugar
• 1 +1/2 c. buttermilk
• 1/8 t. vanilla extract
• For the sauce:
• 6 oz. fresh or 10 oz frozen raspberries, plus more for garnish
• 3 T. confectioners' sugar
• 1 t. fresh lemon juice

Details

Servings 4
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

1. In a small bowl, sprinkle the gelatin over 1/4 c. water. Let stand until softened, about 5 min.
2. In a saucepan, heat half-and-half and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3 to 5 minutes. Remove from heat; stir in gelatin mixture, then buttermilk and vanilla. Pour into four 4- to 6- oz. ramekins or custard cups; chill until set, 3 hours.
3. Make the sauce; Puree raspberries, sugar, and lemon juice in blender. Strain through sieve into bowl, pressing with a spatula. Adjust consistency with water, if necessary.
4. To remove, dip each ramekin in hot water. Invert onto serving plate; shake gently until custard releases. Spoon sauce around custard; garnish with raspberries.