
Active time: 15 minutes
Total time: 25minutes plus chilling
Makes: 8 servings
½ tbsp gelatin
¼ cup plus 2tbsp water
2 3/4 cup buttermilk
½ cup plus 4 tsp sugar
250gm strawberries
1tsp fresh lemon juice
1. In cup, evenly sprinkle gelatin over ¼ cup water. Let stand 2 minutes.
2. In a pan, heat1/2 cup buttermilk and ½ cup sugar on medium 2-3 minutes or until sugar dissolves. Reduce heat; whisk in gelatin. Cook 1-2 minutes or till gelatin dissolves, stirring. Remove from heat; stir in 21/4 cups buttermilk.
3. Pour butter mixture into eight ramekins (small bowls for baking)_or custard cups. Place ramekins in a baking pan. Cover pan with plastic wrap, and refrigerated panna cotta at least 4 hours or overnight.
4. Reserve1/3 cup strawberries, halved, for garnish. Puree remaining strawberries with lemon juice, 2 tsp 2water, and 4 tsp sugar. Pour through sieve set over bowl.
5. To unmold panna cotta, run tip of knife around edge of each ramekin. With hand, sharply tap side; invert onto 8 dessert plates. Spoon sauce around each and garnish with berries
Each serving: about 115 calories, 4gm protein, 24gm carbs, 1gm saturated total fat, 1gm fibre, 3mg cholesterol, 90mg sodium
