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- 1Place six 3/4-cup custard cups on small baking sheet.
- 2Combine 1/3 cup sugar and 2 tablespoons water in heavy small saucepan.
- 3Stir over medium-low heat until sugar dissolves.
- 4Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
- 5Immediately pour caramel into custard cups, dividing equally; tilt cups to cover bottoms evenly (caramel layer will be thin).
- 6Cool until caramel is set.
- 7Pour 1/4 cup whipping cream into small bowl; sprinkle gelatin over.
- 8Let stand until gelatin softens, about 10 minutes.
- 9Combine remaining 6 tablespoons sugar and remaining 1 3/4 cups cream in heavy medium saucepan.
- 10Scrape in seeds from vanilla bean; add bean.
- 11Bring just to simmer.
- 12Remove from heat.
- 13Add gelatin mixture and whisk until gelatin dissolves.
- 14Strain mixture into 4-cup glass measuring cup.
- 15Whisk in buttermilk.
- 16Divide mixture among caramel-lined custard cups.
- 17Refrigerate panna cotta uncovered overnight.
- 18(Can be made 2 days ahead. Cover; keep chilled.) Toss strawberries and brown sugar in large bowl.
- 19Let stand until juices form, about 30 minutes and up to 2 hours.
- 20Run small knife between panna cotta and custard cups to loosen.
- 21Invert onto plates.
- 22Using rubber spatula, scrape any caramel remaining on bottom of cups over panna cotta.
- 23Spoon sweetened strawberries alongside and serve.
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Nutritional Facts for Buttermilk Panna Cotta with Sweetened Strawberries
Serving Size: 1 (236 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 432.2
- Calories from Fat 269
- Total Fat 29.9 g
- Saturated Fat 18.5 g
- Cholesterol 110.3 mg
- Sodium 77.4 mg
- Total Carbohydrate 39.9 g
- Dietary Fiber 1.6 g
- Sugars 35.2 g
- Protein 4.0 g
The following items or measurements are not included: