Buttermilk and lemon make this panna cotta tangy, refreshing, and light.
1 Lemon (Washed)
11 Tablespoons Reduced Fat Milk (Divided)
1/2 Cup Half & Half
1/2 Cup Sugar
1/4 Teaspoon Kosher Salt
1 3/4 Teaspoons Unflavored Gelatin
1 1/2 Cups Reduced-Fat Buttermilk
Carefully peel rind from lemon making sure to avoid white pith. Squeeze 3 tablespoons juice from lemon.
In small-size pan add lemon rind, 1/2 cup milk, half & half, sugar, and kosher salt. Bring to simmer over a medium heat for 5 minutes. Make sure NOT to boil. Remove pan from heat. Cover with lid and let sit 20 minutes. Remove rind.
In small-size bowl sprinkle gelatin over remaining milk. Let sit 15 minutes.
Return half & half mixture to a medium heat. Cook 1 minute until very hot. Add gelatin mixture. Stir with whisk until dissolved. Stir in buttermilk and 3 tablespoons lemon juice.
Divide mixture among 4 dessert glasses. Place in refrigerator 4 to 5 hours or overnight.
Remove from refrigerator when ready to serve.
Prep Time: 40 Minutes
Cook Time: 10 Minutes
Total Time: 50 Minutes
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