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Buttermilk Panna Cotta with Strawberry Coulis

special on home parties and on get to gather eve


  • 1 tbsp (15 mL) unflavoured gelatin

  • 1 cup (250 mL) whipping cream

  • 1/3 cup (75 mL) sugar

  • 2 tsp (10 mL) vanilla

  • 1 cup (250 mL) buttermilk

  • Strawberry Coulis:

  • 1 pkg frozen strawberries in syrup, thawed


  • 1.

    In small saucepan, sprinkle gelatin over 2 tablespoons (25 mL) of the cream; let stand for 5 minutes. Heat over medium-low heat, stirring often, until dissolved.

  • 2.

    In separate saucepan, heat together remaining cream, sugar and vanilla over medium heat until steaming; remove from heat. Stir in gelatin mixture and buttermilk. Pour into six 6-ounce (175 mL) ramekins. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

  • 3.

    Strawberry Coulis:

  • 4.

    In food processor, crush strawberries until smooth; press through fine strainer into bowl. Run knife around edge of each ramekin; turn out onto dessert plate. Drizzle coulis attractively onto plate

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