Buttermilk Panna Cotta

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Buttermilk Panna Cotta

Buttermilk Panna Cotta
1 cup buttermilk divided
1 tbsp. Knox Unflavored Gelatin
2 cups whipping cream
1/3 cup sugar
1 tbsp. grated orange zest
1 container fresh blackberries
Fresh mint leaves

Courtesy of Chef Ryan Scott and the California Milk Advisory Board.

Prep: 20 minutes Cook: 10 minutes

Chill: several hours Serves: 6

1. Pour 1/4 cup buttermilk into a small saucepan; sprinkle gelatin over the top. Cook over low heat to dissolve the gelatin slowly, stirring occasionally.
2. Place remaining buttermilk, cream, sugar and orange zest in a medium saucepan. Bring to a boil, making sure milk does not boil over. Reduce heat and simmer for 5 minutes.
3. Remove from heat and carefully whisk in gelatin mixture. Let cool to room temperature, stirring occasionally.
4. Lightly oil 6 (3/4-cup) ramekins with grapeseed or vegetable oil. Strain custard through a fine mesh strainer into a large container with a pour spout. Pour equal amounts of custard into ramekins; cover and refrigerate for 2 to 3 hours or until set.
5. Serve in ramekins or invert onto 6 small dessert plates. Garnish with blackberries and mint.  

Wine Suggestion
Pair with Hogue Late Harvest Riesling Columbia Valley, Washington A sweet dessert wine with apricot flavors.
Nutritional Information:
Nutrition per serving: 310 calories, 4 g protein, 26 g total fat (16 g sat.), 17 g carbohydrate, 3 g fiber, 12 g sugar, 95 mg cholesterol, 75 mg sodium, 8 points


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