Buttermilk Panna Cotta

Name: Buttermilk Panna Cotta
Yield: 4 servings
Ingredients: 1 2 tablespoons water; 1 1 1/2 teaspoons unflavored gelatin; 1 Nonstick vegetable oil spray; 1 1 cup whipping cream; 1 1 teaspoon finely grated lemon peel; 1 1/2 cup sugar; 1 2 cups buttermilk; 1 2 teaspoons vanilla extract; 1 Assorted frozen berries (such as blackberries; 1 blueberries; 1 and raspberries); 1 thawed

From the kitchen of Carly

Silky buttermilk panna cotta with bright lemon, topped with frozen berries that thaw into jammy pockets. It's elegant enough for dinner guests but simple enough to pull together on a weeknight. Tangy, creamy, and perfectly balanced.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons water
11 1/2 teaspoons unflavored gelatin
1Nonstick vegetable oil spray
11 cup whipping cream
11 teaspoon finely grated lemon peel
11/2 cup sugar
12 cups buttermilk
12 teaspoons vanilla extract
1Assorted frozen berries (such as blackberries
1blueberries
1and raspberries)
1thawed

Instructions

our 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.
Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
Using small sharp knife, cut around panna cotta in each ramekin. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.