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Name: Buttermilk Panna Cotta with Lemon Jelly
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Sugar; 1 1/2 ts Powdered unflavored gelatin; 2 c Buttermilk; 2/3 c Heavy cream

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INGREDIENTS

1/2 c Sugar
1 1/2 ts Powdered unflavored gelatin
2 c Buttermilk
2/3 c Heavy cream

INSTRUCTIONS

MMMMM-------------------------FOR JELLY------------------------------ 1/2 c Fresh lemon juice 1/2 pk Powdered unflavored gelatin 1/4 c Sugar Make panna cotta: Pour 1 cup of buttermilk into the top of a double boiler (not over heat). Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes. Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a boil. Add cream mixture to the gelatin mixture; place over simmering water; whisk until the gelatin dissolves, about 5 minutes. Stir in the remaining cup of buttermilk. Pass the mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, about 4 hours. Make jelly: Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the gelatin over the lemon juice and let stand to soften, about 5 minutes. In a small pan bring the sugar and 1 cup of water to a boil over high heat. Pour the syrup over the gelatin mixture, whisk to dissolve. Add the remaining 1/4 cup of lemon juice. Allow the mixture to return to room temperature. Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon jelly on top of each ramekin. Refrigerate until set, about 30 minutes. The panna cotta ramekins can be prepared up to 24 hours in advance, covered and refrigerated. Serve chilled and garnish with lemon sorbet and crispy cookies. Yield: 6 servings Recipe by: COOKING LIVE SHOW #CL9191

NOTES

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Buttermilk Panna Cotta with Lemon Jelly

1/2 c Sugar
1 1/2 ts Powdered unflavored gelatin
2 c Buttermilk
2/3 c Heavy cream

MMMMM-------------------------FOR JELLY------------------------------    1/2 c  Fresh lemon juice    1/2 pk Powdered unflavored gelatin    1/4 c  Sugar   Make panna cotta:    Pour 1 cup of buttermilk into the top of a double boiler (not over  heat). Sprinkle gelatin over the buttermilk, let stand to soften,  about 5 minutes.    Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar  to a boil. Add cream mixture to the gelatin mixture; place over  simmering water; whisk until the gelatin dissolves, about 5 minutes.  Stir in the remaining cup of buttermilk. Pass the mixture through a  cheesecloth-lined strainer. Divide among six 4-ounce ramekins or  small bowls on a baking sheet. Cover; refrigerate until set, about 4  hours.    Make jelly:    Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the  gelatin over the lemon juice and let stand to soften, about 5 minutes.    In a small pan bring the sugar and 1 cup of water to a boil over high  heat. Pour the syrup over the gelatin mixture, whisk to dissolve. Add  the remaining 1/4 cup of lemon juice. Allow the mixture to return to  room temperature.    Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of  lemon jelly on top of each ramekin. Refrigerate until set, about 30  minutes. The panna cotta ramekins can be prepared up to 24 hours in  advance, covered and refrigerated. Serve chilled and garnish with  lemon sorbet and crispy cookies.    Yield: 6 servings        Recipe by: COOKING LIVE SHOW #CL9191

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Nutrition

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Serving Size: 1 Serving (877g)
Recipe Makes: 1

Calories: 1656
Calories from Fat: 304 (18%)

Amt Per Serving		% DV

	Total Fat 33.8g	45 %
	Saturated Fat 21.1g	105 %
	Monounsaturated Fat 9.8g
	Polyunsanturated Fat 1.3g
Cholesterol 128.8mg		40 %
Sodium 558.5mg		19 %
Potassium 806.8mg		21 %
Total Carbohydrate 325.6g		96 %
	Dietary Fiber 0g	0 %
	Sugars, other 325.6g
Protein 23.8g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1656

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