Buttermilk Panna Cotta With Lemon Jelly Recipe
Servings: 1
Ingredients
- 2 c. Buttermilk
- 1 1/2 tsp Powdered unflavored gelatin
- 2/3 c. Heavy cream
- 1/2 c. Sugar
- 1/2 c. Fresh lemon juice
- 1/2 pkt Powdered unflavored gelatin
- 1/4 c. Sugar
Directions
- Make panna cotta:Pour 1 c. of buttermilk into the top of a double boiler (not over heat). Sprinkle gelatin over the buttermilk, let stand to soften, about 5 min.
- Meanwhile, in a small saucepan, bring cream and scant 1/2 c. sugar to a boil. Add in cream mix to the gelatin mix; place over simmering water; whisk till the gelatin dissolves, about 5 min.
- Stir in the remaining c. of buttermilk. Pass the mix through a cheesecloth-lined strainer. Divide among six 4-oz ramekins or possibly small bowls on a baking sheet. Cover; chill till set, about 4 hrs.
- Make jelly:Place 1/4 c. of the lemon juice in a mixing bowl. Sprinkle the gelatin over the lemon juice and let stand to soften, about 5 min.
- In a small pan bring the sugar and 1 c. of water to a boil over high heat. Pour the syrup over the gelatin mix, whisk to dissolve. Add in the remaining 1/4 c. of lemon juice. Allow the mix to return to room temperature.
- Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon jelly on top of each ramekin. Chill till set, about 30 min. The panna cotta ramekins can be prepared up to 24 hrs in advance, covered and refrigerated. Serve chilled and garnish with lemon sorbet and crispy cookies.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1119g | |
| Calories 1255 | |
| Calories from Fat 298 | 24% |
| Total Fat 33.91g | 42% |
| Saturated Fat 21.12g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 754mg | 31% |
| Potassium 957mg | 27% |
| Total Carbs 225.58g | 60% |
| Dietary Fiber 0.5g | 2% |
| Sugars 213.79g | 143% |
| Protein 21.71g | 35% |
