this sounds great, i wonder how it would do with that splenda with the fiber
in it? Lee
"Cheri" > wrote in message
...
> This was in Raley's Extra book. I'm thinking of trying it for Valentine's
> Day, subbing Sweetzfree for the sugar, and I prefer sliced strawberries to
> blackberries. It sounds good and simple.
>
>
>
>
> Buttermilk Panna Cotta
>
>
> Ingredients
> 1 cup buttermilk, divided
> 1 tbsp. Knox Unflavored Gelatin
> 2 cups whipping cream
> 1/3 cup sugar
> 1 tbsp. grated orange zest
> 1 container fresh blackberries
> Fresh mint leaves
> Directions
> Courtesy of Chef Ryan Scott and the California Milk Advisory Board.
>
> Prep: 20 minutes Cook: 10 minutes
>
> Chill: several hours Serves: 6
>
> 1. Pour 1/4 cup buttermilk into a small saucepan; sprinkle gelatin over
> the top. Cook over low heat to dissolve the gelatin slowly, stirring
> occasionally.
> 2. Place remaining buttermilk, cream, sugar and orange zest in a medium
> saucepan. Bring to a boil, making sure milk does not boil over. Reduce
> heat and simmer for 5 minutes.
> 3. Remove from heat and carefully whisk in gelatin mixture. Let cool to
> room temperature, stirring occasionally.
> 4. Lightly oil 6 (3/4-cup) ramekins with grapeseed or vegetable oil.
> Strain custard through a fine mesh strainer into a large container with a
> pour spout. Pour equal amounts of custard into ramekins; cover and
> refrigerate for 2 to 3 hours or until set.
> 5. Serve in ramekins or invert onto 6 small dessert plates. Garnish with
> blackberries and mint.
>
> Wine Suggestion
> Pair with Hogue Late Harvest Riesling Columbia Valley, Washington A sweet
> dessert wine with apricot flavors.
> Nutritional Information:
> Nutrition per serving: 310 calories, 4 g protein, 26 g total fat (16 g
> sat.), 17 g carbohydrate, 3 g fiber, 12 g sugar, 95 mg cholesterol, 75 mg
> sodium, 8 points
> Shopping List:
> buttermilk, Knox unflavored gelatin, whipping cream, sugar, orange,
> blackberries
>
>
>
>