MILK PUDDINGS WITH BERRIES
Here's a low-fat, no-egg version of panna cotta, a smooth custard from the Piedmont region of Italy. It's soothing and luscious, and requires no baking time.
Yield Makes 6
Number Of Ingredients 7
Steps:
- Using vegetable peeler, remove peel in long strips from lemon. Combine whole milk, 1 cup low-fat milk, 1/3 cup sugar and lemon peel in medium saucepan. Scrape seeds from vanilla bean into milk mixture; add bean. Bring to boil. Remove from heat; cover and let steep 45 minutes. Remove vanilla bean.
- Place remaining 1/2 cup low-fat milk in small bowl. Sprinkle gelatin over and let stand until gelatin softens, about 5 minutes; stir to blend. Bring milk mixture in saucepan to simmer. Remove from heat; immediately add gelatin mixture and whisk until gelatin dissolves. Pour mixture through strainer set over 4-cup measuring cup. Rinse six 3/4-cup ramekins, dividing equally. Refrigerate overnight until puddings are set. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
- Combine berries and remaining 2 tablespoons sugar in medium bowl. Let stand 30 minutes. Spoon berry mixture atop puddings in ramekins and serve.
BERRIES AND BUTTERMILK PUDDINGS
Provided by Lillian Chou
Categories Milk/Cream Blender Berry Dessert Quick & Easy Strawberry Red Wine Summer Chill Healthy Simmer Boil Buttermilk Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make buttermilk puddings:
- Sprinkle gelatin over 1/4 cup milk in a small bowl and let soften 1 minute.
- Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining 3/4 cup milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved. Quick- chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 minutes.
- Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids. Pour into bowls and chill until set, at least 8 hours.
- Make sauce:
- Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
- Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth (use caution when blending hot liquids). Force through clean fine-mesh sieve and discard solids.
- Chill sauce, stirring occasionally, until cold, about 1 hour.
- To serve:
- Spoon sauce over puddings and top with remaining berries.
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