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Wednesday, August 24, 2011

Buttermilk Panna Cotta with Balsamic Strawberries (LC, GF, SF)

This recipe is an oldie but goody! Creamy, decadent but fresh and summery!

Panna Cotta is so easy to make and still one of my favorite desserts! I especially love it with the slight tang of  the buttermilk!





For the Panna Cotta:

2 cups heavy cream

1 cup buttermilk (you can also use coconut cream/milk as a variation)

1/4 tsp stevia extract

1 tsp vanilla extract

2 tablespoons water

One envelope unflavored powdered gelatin (1 tablespoon)


Strawberry Topping:

2 cups fresh or frozen strawberries, rinsed, patted dry, hulled

1/3 cup Monin Sugar-free strawberry syrup

1/2 teaspoon orange zest, finely grated (optional)

1 tbsp. balsamic vinegar (optional, but if using, omit the lemon juice)

1/4 teaspoon fresh lemon juice (if not using the balsamic vinegar)



For the Panna Cotta:

In a medium saucepan, combine the cream, vanilla extract and stevia. Scrape Bring to a boil, stirring. Remove from the heat and set aside.

In a small bowl, sprinkle the gelatin in the water. Once bloomed, heat on low heat to dissolve, either on the stove or in the microwave (watch it though - it can boil over quickly!)

Add the gelatin mixture to the cream, whisking until well blended. Add the buttermilk in a steady stream while whisking. Divide evenly among 6 1/2-cup ramekins,  molds or my current favorite - mason jars. Let cool to room temperature, then refrigerate until well chilled, at least 4 hours or overnight.  You can however speed up the process by placing them in the freezer for an hour or so!

For the Strawberry Topping:

Combine the strawberries, syrups, balsamic vinegar (if using, ) orange zest and cook until the berries are soft, about 10 minutes. Break them up a little with a spoon or a potato masher.

Let cool slightly then transfer to a bowl and refrigerate, covered, until completely chilled.

Serve 1/4 cup of strawberries alongside each of the panna cottas.



If you want to serve the Panna Cotta unmolded, dip the bottoms of the cups/jars in warm water to loosen. Run a thin knife around the edge and invert the cups onto dessert plates, shaking to release the custards.


Makes 6 servings at 5.6 g of net carbs each (without the balsamic vinegar) and 6g of net carbs with the addition of the balsamic vinegar!

The Panna Cotta without the strawberries is 2.8 g of net carbs.


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