Lemon Buttermilk Panna Cotta with Rhubarb Raspberry Compote

Yield: 8 servings

Lemon Buttermilk Panna Cotta Ingredients

• 3 cups nonfat yogurt
• 1 cup low-fat buttermilk
• 4 tablespoons (2 envelopes) gelatin
• Juice from two lemons (4 tablespoons)
• Zest from two lemons
• 1 teaspoon vanilla
• 4 tablespoons boiling water
• 4 tablespoons sugar

Rhubarb Raspberry Compote Ingredients

• 1 pound ripe rhubarb (fresh or frozen)
• 2 cups raspberries (fresh or frozen)
• 1/3 cup sugar
• Juice and zest from one orange
• Juice and zest from one lemon

Lemon Buttermilk Panna Cotta

1. In a small bowl, whisk together yogurt and buttermilk. Set aside.
2. Place water in a separate bowl and add gelatin. Stir to dissolve until gelatin has melted.
3. Add in lemon juice, zest, sugar, and vanilla. Whisk gelatin mixture into yogurt mixture until completely mixed.
4. Divide into 4-ounce ramekins or similar containers.
5. Refrigerate until firm: At least four hours or overnight.
6. To unmold, slide knife along interior edge and then dip bottom of container in hot water for 5 seconds and invert onto plate.

Rhubarb Raspberry Compote

1. Cut rhubarb into half-inch pieces. Place cut rhubarb in a large saucepan.
2. Add sugar, lemon and orange juice.
3. Heat on medium heat. Bring to a boil, then reduce heat to a simmer.
4. Cook until soft, approximately one hour.
5. Stir in lemon and orange zest.
6. Add strawberries and cook 10 minutes more.

Makes 4 cups.

To Plate

1. Pool compote on bottom of plate and carefully invert panna cotta on top.
2. Garnish with fresh berries and mint leaf if desired.

Credits

Recipe by AccentHealth Chef Donna Brousseau.