Buttermilk Panna Cotta with Berries

Another Whole Foods winner. This amazingly easy to make and absolutely divine to eat.

Buttermilk Panna Cotta with Berries
The preparation for panna cotta, or cooked cream, can be whisked together in a flash. Buttermilk adds a tangy balance to the rich cream in this version, and seasonal berries contribute color and sweetness. Be sure to allow several hours for the panna cotta to chill and set before serving.

Panna Cotta
3 tablespoons cold water
1 1/2 teaspoons (7 grams) unflavored gelatin
2 cups heavy cream
1/2 cup sugar
1 1/2 cups lowfat buttermilk
1 teaspoon vanilla extract

Mixed Berries
3 cups mixed berries (I used raspberries, blackberries and blueberries)
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 tablespoon sugar

Pour water into a small bowl and sprinkle gelatin over top. Let stand until gelatin has softened, about 15 minutes.
Combine 1 cup of cream and sugar in a small saucepan over medium heat. Cook, stirring, until sugar dissolves and cream starts to simmer. Remove from heat immediately. Add dissolved gelatin to hot cream, stirring until gelatin melts completely.
In a large bowl, combine remaining cream, buttermilk and vanilla extract. Stir in hot cream-gelatin mixture. Divide mixture among eight ramekins. Refrigerate until panna cotta has set, several hours or overnight.
Just before serving, place berries in a mixing bowl. Add lemon zest and juice and sugar and gently toss ingredients until sugar dissolves.
To unmold, dip the base of each ramekin in a bowl of very hot water for 30 seconds. Invert a serving plate on top of the ramekin and flip over. The panna cotta should slide out easily. Spoon mixed berries and their juices around panna cotta and serve. Alternatively, serve in ramekins.

The website states 8 servings, about 310 calories per serving. NOTE: Worth it!

Additional note: When calculated through Calorie Count at 16 servings (so I can have some every day) 104 calories per serving (at 8 that would be 200+ instead of 300). Pick your angel/devil - its up to you!)

Clementine Cake

This is the exact recipe I found in the cookbook I bought in Pittsburgh (see my note at the bottom about how recipes "travel"). I took this one step further and dusted it with zested dark chocolate (from Espana). Magnifico! Enjoy!

Clementine Cake Recipe

I cut this into approximately 1x1 or 1x1.5 inch squares. Approximately 135 calories based on 22 pieces cut per recipe.