Buttermilk Panna Cotta with Raspberry Coulis
Inspired by techniques from America's Test Kitchen and NYT Cooking.
A light, tangy buttermilk panna cotta, turned out and topped with a bright raspberry coulis.
Always check the labels of the products you use.
Method
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Equipment
- small bowl
- medium saucepan
- whisk
- jug
- 6 x 150 ml moulds or ramekins
- baking tray
- fine sieve
- blender or stick blender
- serving plates
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 304 kcal |
| Protein | 4.9 g |
| Carbohydrate | 30.5 g |
| of which sugars | 27.8 g |
| of which free sugars | 21.6 g |
| Fat | 18.9 g |
| of which saturates | 11.9 g |
| Fibre | 2.2 g |
| Salt | 0.28 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Panna cotta
- 2 tsp powdered beef gelatine about 6 g; check the pack says beef (bovine)
- 3 tbsp cold water
- 300 ml double (heavy) cream
- 90 g caster sugar
- 0.5 g fine sea salt or table salt a pinch
- 400 ml buttermilk
- 1 tsp vanilla
Raspberry coulis
- 200 g raspberries, fresh or frozen
- 40 g icing sugar
- 1 tsp lemon juice
- 1
Bloom. sprinkle the gelatine over the cold water in the small bowl and leave 5 min. Soaking first lets the gelatine dissolve without lumps.
- 2
Warm. heat the cream, sugar and salt, stirring, until the sugar dissolves and it is steaming but not boiling. Off the heat, stir in the gelatine until fully melted. Cool 10 min.
- 3
Add buttermilk. whisk in the buttermilk and vanilla; adding it to the cooled cream stops it curdling. Pour into the jug and fill the moulds. Too much heat would split the buttermilk.
- 4
Set. stand the moulds on the tray and chill at least 6 h. A long chill gives a soft, wobbly set.
- 5
Coulis. blend the raspberries, icing sugar and lemon juice and press through the sieve. Sieving removes the seeds for a smooth sauce.
- 6
Turn out. dip each mould in hot water for 5 s, run a knife round the edge and invert onto a plate. Spoon a pool of coulis on top.
Storage
Keep covered in the fridge for up to 3 days. Keep the coulis separately for up to 3 days. Do not freeze.
