Buttermilk Panna Cotta with Raspberry Coulis
By Joe
Source: 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
- 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.
EU nutrition claims
- Low salt: 0.2 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 137 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21.6 g per serving
43.2 % of the 50 g daily maximum · 86.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
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 Calculated from USDA FoodData Central
| 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 ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
