Panna cotta is a molded Italian dessert of sweetened cream thickened with gelatin. We made this recipe with half cream, half buttermilk and lemon zest to give it that tangy richness that makes this dessert a light and tasty treat.
Place the ramekins or cups on a flat baking sheet and set aside.
Set the temperature to 215°F/ 100°C (low) and plae the sauce pot over the burner. Add the ingreidnets and cook for 3 minutes while stirring occasionally.
While the cream infuses, add the gelatin to a small bowl and mix with the cold water. Set aside.
Turn the heat off and remove the cookware from the cooktop. Gently whisk in the gelatin until fully dissolved.
Gently whisk to incorporate.
Evenly distribute the cream mixture between the ramekins, approximately 1/2 cup or 125 grams each. Place the panna cotta in the fridge for at least 3 hours before serving.
You can unmold the panna cotta or enjoy directly from the ramekin. Top with fresh fruit and whipped cream and enjoy! Serve this light dessert with our Buttermilk Roasted Chicken Thighs
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