Buttermilk Panna Cotta with Raspberry Coulis
Inspired by techniques from America's Test Kitchen and NYT Cooking.
A light, tangy buttermilk panna cotta, turned out and topped with a bright raspberry coulis.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low salt: 0.2 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 137 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21.6 g per serving
43.2 % of the 50 g daily maximum · 86.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small bowl
- medium saucepan
- whisk
- jug
- 6 x 150 ml moulds or ramekins
- baking tray
- fine sieve
- blender or stick blender
- serving plates
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 304 kcal |
| Protein | 4.9 g |
| Carbohydrate | 30.5 g |
| of which sugars | 27.8 g |
| of which free sugars | 21.6 g |
| Fat | 18.9 g |
| of which saturates | 11.9 g |
| Fibre | 2.2 g |
| Salt | 0.28 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
