Lemon Berry Panna Cotta


March 24, 2018

Elegant, silky custard makes a beautiful finale to dinner parties, dinner tonight, or spring showers. Simple, delicious and refreshing! Recipe shared by Western Dairy Association.

  • Yields: 6 servings


2 cups cultured 1% buttermilk

1 ½ teaspoons unflavored gelatin

2/3 cup whipping cream

½ cup sugar

Fresh berries

Lemon Jelly (see below)


Place ½-cup buttermilk in bowl or large measuring cup, sprinkle with unflavored gelatin. When gelatin is softened, whisk in remaining buttermilk.

In heavy saucepan or top of double boiler combine cream and sugar. Heat until cream begins to bubble – do not boil. Stir in buttermilk and gelatin. Continue to heat until gelatin is completely dissolved (about 5 minutes).

Pour into serving dish or 6 individual 4-oz ramekins. Cover and refrigerate until set, about 4 hours.

To serve, dress large serving dish with fresh berries; or un-mold individual ramekins on serving plates, garnish with fresh berries and drizzle with Lemon Jelly.

Lemon Jelly

½ cup lemon juice, divided
1 ¼ teaspoons unflavored gelatin
1 cup water
¼ cup sugar

Place ¼ lemon juice in small bowl and sprinkle with unflavored gelatin and allow soften (1-3 minutes). Bring water and sugar to a boil, add softened gelatin and stir until completely dissolved. Add remaining ¼ cup lemon juice; chill until thickened. Drizzle over un-molded Panna Cotta.


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