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| General Category : Desserts |
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| Food Group : Fruits, Cheese/Other Dairy |
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| Preparation Method : Boil/Simmer |
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| For a more lemon-yellow colour to this creamy dessert, add a little yellow food colouring to the final liquid mixture. |
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Ingredients
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1 pkg unflavoured gelatin |
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1-1/4 cups (300 mL) whipping cream |
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1/2 cup (125 mL) granulated sugar |
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4 tsp (20 mL) finely grated lemon rind |
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1 tbsp (15 mL) vanilla |
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1-1/4 cups (300 mL) buttermilk |
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Macerated Strawberries: |
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2 cups (500 mL) sliced strawberries |
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2 tbsp (30 mL) granulated sugar |
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2 tbsp (30 mL) lemon juice |
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Preparation
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In saucepan, sprinkle gelatin over 2 tbsp (30 mL) of the cream; let stand for 5 minutes. Heat over medium-low heat, stirring, until gelatin is dissolved. In separate saucepan over medium heat, heat remaining cream, sugar, lemon rind and vanilla until steaming; remove from heat. Stir in gelatin mixture and buttermilk.
Pour mixture into eight 6-oz (175 mL) ramekins. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Macerated Strawberries: In bowl, stir together strawberries, sugar and lemon juice; let stand until strawberries have released liquid, about 15 minutes.
Run knife around edge of ramekins; carefully turn out onto dessert plates. Drizzle strawberries and syrup around panacotta.
Makes 8 servings.
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Nutritional information
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| Per serving: about 215 cal, 3 g pro, 13 g total fat (8 g sat. fat), 22 g carb, 1 g fibre, 49 mg chol, 56 mg sodium. % RDI: 7% calcium, 1% iron, 12% vit A, 40% vit C, 5% folate. |
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Source
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Homemakers Magazine: May 2004
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