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Panna Cotta with Blackberries
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Brief Description
Panna cotta made with gelatin, buttermilk, sugar and vanilla is the base for this great gluten-free recipe. A sauce of blackberries makes the perfect accompaniment and adds unexpected sweetness to the dish.
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Main Ingredient
Blackberries
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Category: Desserts
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Private
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Source:
https://recipecenter.stopandshop.com/recipes/28482/panna-cotta-with-blackberries
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Tags:
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Notes:
*If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free.
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Posted By: snsdambrosio
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Posted On: Jun 05, 2020
Number of Servings:
Ingredients:
- 1 1/4 teaspoons - unflavored gelatin powder (1/2 packet)
- 2 tablespoons - water
- 1 1/2 cups - reduced-fat buttermilk
- 1/4 cups - sugar
- 1 teaspoons - vanilla extract
- 1 pints - blackberries (thaw if frozen)
- 1 tablespoons - sugar
- 1/4 teaspoons - fresh lemon zest
- 1 dashes - Nutmeg
- - Mint sprigs for garnish
- 1 1/4 teaspoons - unflavored gelatin powder (1/2 packet)
- 2 tablespoons - water
- 1 1/2 cups - reduced-fat buttermilk
- 1/4 cups - sugar
- 1 teaspoons - vanilla extract
- 1 pints - blackberries (thaw if frozen)
- 1 tablespoons - sugar
- 1/4 teaspoons - fresh lemon zest
- 1 dashes - Nutmeg
- - Mint sprigs for garnish
Directions:
Sprinkle gelatin over water in a cup. Let stand 2 minutes. In small saucepan, heat 1/2 cup buttermilk and 1/4 cup sugar over medium heat until sugar dissolves, about 2 minutes, stirring occasionally.
Reduce heat to low and whisk in gelatin. Cook, stirring constantly, 1 to 2 minutes or until gelatin dissolves. Remove saucepan from heat, stir in remaining buttermilk and the vanilla.
Remove saucepan from heat, stir in remaining buttermilk and the vanilla. Lightly oil 4 ramekins or custard cups. Pour buttermilk mixture into each. Place ramekins in a pan, cover with plastic wrap and refrigerate at least 4 hours or overnight.
Combine 2/3 of the blackberries, 1 tablespoon sugar, lemon zest and nutmeg. Heat in a small saucepan or microwave until sugar dissolves and berries soften. Strain to remove seeds. Refrigerate sauce until ready to serve.
To unmold and serve, carefully dip bottom of each ramekin in hot water for about 1 minute. Run tip of knife around edge of each ramekin. Invert onto individual plate and carefully lift off ramekin (shake or tap gently to release).
Spoon some berry sauce around each panna cotta and garnish with remaining berries and mint sprigs.
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