A low fat dessert from Food Network chef Marisa Churchill. Panna cotta is Italian for "cooked cream." This simple dessert is cooked on the stovetop and thickened with just a small amount of gelatin. Topped with vanilla-scented berries, it is a surefire hit! You can make these a day ahead and refrigerate, covered.
3/4 cup 2% or whole milk
1-1/4 tsp unflavoured gelatin powder
1/4 cup sugar
3/4 cup low-fat buttermilk, at room temperature
2 tbsp sugar
1/4 vanilla bean
1-1/2 cups mixed berries, such as raspberries, blueberries, and strawberries, large berries quartered
Step 1: Pour the milk into a small saucepan and sprinkle the gelatin evenly over the top. Whisk to combine, then set aside for 3 minutes to soften the gelatin. Whisk in the sugar.
Step 2: Place the saucepan over medium heat and whisk frequently until the milk begins to steam and the gelatin dissolves completely. Do not allow the mixture to fully boil. Remove the saucepan from the heat and let it cool for 15 minutes. Whisk in the buttermilk.
Step 3: Pour the mixture into four 4-oz. ramekins. Cover with plastic film and refrigerate for about 3 hours, until it is set.
Step 1: Just before serving, put the sugar in a bowl that is large enough to hold the berries. Use a paring knife to slit the vanilla bean lengthwise and scrape the seeds into the sugar. Rub the seeds into the sugar with your fingertips. Add the berries and mix gently with a spoon or your hands for about 1 minute, until they are well coated and are beginning to release their juices. To serve, distribute the berries and their juices evenly over the tops of the panna cotta.
See more recipes from Marisa Churchill.
Reprinted with permission from Marisa Churchill's Sweet & Skinny (2011 Clarkson Potter).