Gelatin desserts have gotten a bad rap among sophisticated eaters because of our experience with Jell-O. But gelatin has a history that predates the little box by centuries, and it can be the basis for some very contemporary desserts. This panna cotta is one of my favorites. In Italian, panna cotta translates to “cooked cream.” In this version, buttermilk lightens the texture and adds an interesting tang. Look for a quality buttermilk with good flavor. The tip-off for me are those labeled Russian- or Bulgarian-style. This is fabulous with the Raspberry Sauce.
Pour the mixture through a fine mesh strainer, then transfer it to a
To serve, dip the mold(s) into hot water for a few seconds and then invert the panna cotta onto a serving plate or individual plates. Gently shake to loosen, and then remove the mold(s). Serve with Raspberry Sauce.
© 2004 John Ash. All rights reserved.