Buttermilk Panna Cotta with Minted Citrus Salad

Name: Buttermilk Panna Cotta with Minted Citrus Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters buttermilk; 1 Tbsp minced fresh mint; 1 teaspoons plain gelatin; 1 pink grapefruit; 355 milliliters heavy cream; 1 Tbsp lemon juice; 2 oranges; 118 milliliters sugar; 1 Tbsp sugar

Buttermilk Panna Cotta with Minted Citrus Salad is a gluten free recipe with 6 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 332 calories, 3g of protein, and 23g of fat. If you have sugar, mint, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Pour 1/4 cup cold water into a bowl; sprinkle gelatin on top.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Let stand 10 minutes. In a pan over medium heat, mix cream and sugar. Cook just until mixture begins to bubble.

Ingredients you will need

Cream

Sugar

Equipment you will use

Frying Pan

Add gelatin; stir until dissolved. Stir in buttermilk and lemon juice. Divide custard among 6 6-oz. glasses. Cover with plastic wrap; chill for at least 8 hours.

Ingredients you will need

Lemon Juice

Buttermilk

Custard

Gelatin

Wrap

Equipment you will use

Plastic Wrap

Cut off top and bottom of grapefruit. Slice off peel and white pith. Working over a bowl, cut in between membranes to extract segments. Repeat with oranges.

Ingredients you will need

Grapefruit