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Lowfat Panna Cotta




Source of Recipe


Internet


List of Ingredients




For the Panna Cotta:
1 envelope unflavored gelatin
1/4 cup water
1/2 cup granulated sugar
1/3 cup whipping cream
2 1/3 cups buttermilk

For the Compote:
1 cup dry red wine
1/4 cup granulated sugar
1 pint strawberries



Recipe



For the Panna Cotta:
In the saucepan, sprinkle gelatin over water; let stand . Add sugar and cream and heat over low heat until steaming, stirring to dissolve sugar. Remove from heat and slowly stir in buttermilk.Pour custard into six 6 ounce (3/4 cup) ramekins or molds. Cover and refrigerate panna cottas until firm, about 2 hours.

For the Compote:
In a small nonreactive saucepan, heat wine and sugar over medium heat until boiling. Lower heat and simmer until reduced to 1/2 cup, about 15 minutes.

Place strawberries in a medium bowl and pour in wine mixture. Let compote cool to room temperature.

Dip ramekins or molds in hot water for a few seconds, then invert panna cottas onto dessert plates. Shake to loosen, then lift off ramekins or molds. Spoon compote around ramekins. You can also serve the panna cotta with cherries.