Buttermilk Panna Cotta

Ingredients
1 cup buttermilk, divided
1 tbsp. Knox Unflavored Gelatin
2 cups whipping cream
1/3 cup sugar
1 tbsp. grated orange zest
1 container fresh blackberries
Fresh mint leaves
Directions
Courtesy of Chef Ryan Scott and the California Milk Advisory Board.

Prep: 20 minutes Cook: 10 minutes

Chill: several hours Serves: 6

1. Pour 1/4 cup buttermilk into a small saucepan; sprinkle gelatin over the
top. Cook over low heat to dissolve the gelatin slowly, stirring
occasionally.
2. Place remaining buttermilk, cream, sugar and orange zest in a medium
saucepan. Bring to a boil, making sure milk does not boil over. Reduce heat
and simmer for 5 minutes.
3. Remove from heat and carefully whisk in gelatin mixture. Let cool to room
temperature, stirring occasionally.
4. Lightly oil 6 (3/4-cup) ramekins with grapeseed or vegetable oil. Strain
custard through a fine mesh strainer into a large container with a pour
spout. Pour equal amounts of custard into ramekins; cover and refrigerate
for 2 to 3 hours or until set.
5. Serve in ramekins or invert onto 6 small dessert plates. Garnish with
blackberries and mint.

Wine Suggestion
Pair with Hogue Late Harvest Riesling Columbia Valley, Washington A sweet
dessert wine with apricot flavors.
Nutritional Information:
Nutrition per serving: 310 calories, 4 g protein, 26 g total fat (16 g
sat.), 17 g carbohydrate, 3 g fiber, 12 g sugar, 95 mg cholesterol, 75 mg
sodium, 8 points
Shopping List:
buttermilk, Knox unflavored gelatin, whipping cream, sugar, orange,
blackberries