One of my favorite desserts in the entire world is Panna Cotta. It is an Italian flan or set custard type dessert and the name “panna cotta” literally translates to cooked cream. Usually it is served with some yummy sugary sweet berry reduction that plays extremely well with the slightly soured custard. This is one of those desserts that has a serious surprise and impress factor just because of how unexpected it is. I also made a small little change to bring down the fat and calorie count. I’m replacing the heavy cream with a reduced fat buttermilk and skim milk . That takes it down from a 507 calorie indulgence to around a 180 calorie delight! This recipe makes 8- ¼ cup servings
Now typically custards and flan type desserts are more pain then they are worth. But if you can make Jell-O (literally) you can make Panna Cotta. You can use ramekins small custard cups or tea cups in a pinch. What I will do for this recipe is break it down into three steps. The first two steps are done the night before or at least 4 hours before serving .As far as the berry reduction you can make it ahead or at least an hour before serving. *Feel free to substitute whatever berries you prefer or are in season.
1 1/2 tablespoons unflavored gelatin
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1 cup skim milk
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1/2 cup plus 2 tablespoons sugar
3 cups low-fat buttermilk
1 teaspoon vanilla extract
Cooking spray
Sauce:
1/4 cup water
1/4 cup sugar
1/4 cup lemon juice
2 cups blackberries
STEP ONE
In a small bowl mix well the gelatin and skim milk and set aside. Over med heat in a sauce pan heat the buttermilk vanilla and sugar stirring well until the sugar is dissolved bring just to a bowl then remove from heat. Add in the milk and gelatin mixture stirring well.
STEP TWO
Spray the ramekins or custard cups with cooking spray. Pour about a ¼ cup of the buttermilk mix into the ramekins and then place on a tray cover with saran wrap and chill for 4 hours or overnight.
STEP THREE
In a sauce pan heat all the ingredients for the sauce until it starts to boil. Remove from heat. Then press down with spoon or fork to break down the berries. Chill. Carefully tip the ramekins upside down onto serving dishes and then top with berry mix and serve!
