Panna Cotta with Raspberries


August 13, 2015

Simple and delicious


2 cups buttermilk

1-1/2 tsp. unflavored gelatin

2/3 cup heavy cream

3/4 cup sugar

2 cups fresh raspberries (or strawberries)


1Sprinkle gelatin over 1 cup of the buttermilk.

2Let stand to soften, about 5 minutes.

3Meanwhile, bring cream and scant 1/2 cup of sugar to a boil on top of a double boiler.

4Add gelatin mixture; place over simmering water and stir until gelatin is dissolved. Stir in remaining buttermilk

5Strain through a cheese cloth.

6Divide among 6 4-ounce ramekins or small bowls on a baking sheet.

7Cover, refrigerate until set, about 4 hours.

8Sprnkle berries with remaining sugar. Let stand for 1 hour.

9To serve, unmold onto plates and serve with berries and their juices.

10Tip: to unmold, dip into hot water and run tip of a knife around the edge.

11Serves 6. 237 calories per serving.

Naturally Good Berries, a cookbook of the Oregon Berry Growers Association