Monday, July 13, 2009

Buttermilk Custard with Raspberries - a memorable finish to any meal...

Perhaps you’ve heard of “panna cotta” - literally meaning “cooked cream”? It is delicious, and extremely rich. Although this isn’t a traditional “panna cotta” - it is equally wonderful with less than half the calories. It’s also an elegant way to use plentiful raspberries that are at their peak right now...

This is definitely a “ladies” dessert - perfect for luncheons & a light dessert to end a meal. A good friend made this for a lunch, and I’ve never been able to forget it. It wasn’t a hit with my sons, but we women like to use a spoon to shave off little slices to savor at our leisure (most of the men in my family are in a much bigger hurry, and don’t fully enjoy a delicacy like this one...)

Since you aren’t using heavy cream (only half-and-half) and non-fat buttermilk - the calories are significantly fewer. The buttermilk is hardly noticeable, but adds a bit of mystery (what’s in this?!)

The most challenging aspect of this recipe is making the sauce, which is a bit tedious. Seedless raspberry jam, thinned with a bit of water, could be just as good (although not as fresh tasting).

Enjoy this with the fresh raspberries in season right now...

For the recipe, go to: ("full house" tab)

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