Use all cream if you don’t have buttermilk, and vary the fruit as you like.
Serves 6

2 teaspoons unflavored gelatin (from 1 packet)
2 tablespoons cold water
1/2 cup granulated sugar
1/3 cup heavy cream
Pinch of salt
2 1/3 cups lowfat buttermilk
1/3 cup heavy cream
3/4 teaspoon dried lavender flowers (optional)
3/4 cup semisweet chocolate chips
Garnish: sliced strawberries, blueberries or kiwi tossed with sugar (optional)

Rinse and shake out, but do not dry, 6 ramekins measuring about 4 inches across, and place on a rimmed baking sheet or in a 9-by-13 inch pan.

In a small saucepan, sprinkle gelatin over water and let stand about 5 minutes to soften the gelatin. Whisk in sugar, cream and salt, and over medium heat bring just to a boil (bubbling in the center, not just around the edge), whisking to dissolve gelatin and sugar. Remove from heat and gently stir in buttermilk (try not to create a lot of foam). Divide mixture among ramekins, stretch plastic wrap across the top to cover without touching the cream, and chill until firm, about 2 hours.

Make ganache: In a small saucepan over medium-high heat, bring cream and lavender to a boil. Remove from heat. Pour cream through a strainer over chips (without lavender, there’s no need to strain). Let stand a minute, then whisk until chocolate is melted and smooth. Let cool about 10 minutes until warm but still pourable; scoop out and set aside 1/4 cup. Gently spoon remaining ganache over chilled panna cottas; chill until set, about 15 minutes.
To serve, gently run a thin knife around the edge of the ramekins; invert each panna cotta onto a serving plate. Reheat reserved ganache, gently over very low heat or for a few seconds in microwave, until pourable. Drizzle over panna cotta. Surround with strawberries and serve.

Related column: Save Dinner: Serve Dessert

Comments are closed.