This velvety pudding is the brainchild of chef and cookbook author Sara Foster; and like many of her recipes, it’s a masterpiece of simple goodness that needs no extra bells or whistles. But it’s amenable to a variety of sauces and toppings. Try soaking the fresh berries in port to make a memorable dessert.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Pour the 2 tablespoons water into a small bowl; sprinkle the gelatin over. Let stand until the gelatin softens, about 10 minutes. Lightly spray 6 (3/4-cup) ramekins or custard cups with nonstick spray.
Step 2
Heat the cream, lemon peel, and sugar in a medium saucepan over medium-high heat, stirring constantly until the sugar dissolves. Increase the heat and bring just to a low boil, stirring occasionally. Add the gelatin mixture; remove from the heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in the buttermilk and vanilla; divide the mixture among prepared ramekins. Refrigerate the panna cotta until set, about 4 hours.
Step 3
Using a small sharp knife, cut around the panna cotta in each ramekin. Place a plate atop each ramekin and invert, allowing the panna cotta to settle onto the plate. Top with berries and serve chilled.
Do ahead
Step 4
The PANNA COTTA (through step 2) can be made 2 days ahead. Cover and keep chilled.
