Buttermilk Panna Cotta with Strawberry Coulis


Buttermilk Panna Cotta with Strawberry Coulis


1 tbsp (15 mL) unflavoured gelatin
1 cup (250 mL) whipping cream
1/3 cup (75 mL) sugar
2 tsp (10 mL) vanilla
1 cup (250 mL) buttermilk
Strawberry Coulis:
1 pkg frozen strawberries in syrup, thawed


In small saucepan, sprinkle gelatin over 2 tablespoons (25 mL) of the cream; let stand for 5 minutes. Heat over medium-low heat, stirring often, until dissolved.

In separate saucepan, heat together remaining cream, sugar and vanilla over medium heat until steaming; remove from heat. Stir in gelatin mixture and buttermilk. Pour into six 6-ounce (175 mL) ramekins. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

Strawberry Coulis:
In food processor, crush strawberries until smooth; press through fine strainer into bowl. Run knife around edge of each ramekin; turn out onto dessert plate. Drizzle coulis attractively onto plate.

Servings: 6

Nutritional Info.

approx. Per Serving

Cal  236

Pro  4 g

Total Fat  14 g

Sat. Fat  9 g

Carb- 24 g

Fibre  0 g

Chol  52 mg

Sodium  61 mg

%RDI  -

Calcium  7%

Iron  2%

Vit A  13%

Vit C  53%

Folate  6%