I played today... in the kitchen.
I made "low fat" panna cotta with buttermilk, and sugar-free berry sauce. When I bought these molds (in a hardware store) in Bologna, the woman told me to keep the aluminum bright and shiny, to wash them in "latte bolito". Who knew? So I boiled some milk, and tried it.
Buttermilk Panna Cotta:
3 tablespoons water
1 envelope of unflavored gelatin
1 cup whipping cream
7 tablespoons sugar
2 cups reduced fat buttermilk (2%)
3/4 teaspoon vanilla extract
Pour 3 tablespoons water into small custard cup; sprinkle unflavored gelatin over. Let stand until gelatin softens, approximately 10 minutes.
Combine whipping cream and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Cool mixture to room temperature, about 45 minutes.
Stir buttermik and vanilla extract into cream mixture. Pour mixture through fine strainer into a large pyrex measuring cup. Divide mixture among six 3/4-cup custard cups, ramekins, wine glasses or molds. Refrigerate until panna cotta is set, at least 6 hours and up to 1 day.
Run thin sharp knife around sides of each panna cotta to loosen if you are unmolding.
If using a custard cup as a mold, dip into warm water. I very lightly rubbed my molds with olive oil on a paper towel, and the panna cotta popped right out!
2 baskets of berries ( I used blackberries)
2 T. water
2 T. sugar OR 4 packets of Splenda
Place HALF the washed berries (I basket) in a small saucepan with water and sugar.
Heat for 2-3 minutes until berries burst. Stir well. Add remaining berries, and cook just until warmed through. May be served slightly warm, at room temp, or chilled.
How cute are these? Brad thinks they look like the international symbols you see on your car air conditioning/heat.
They fit the edge of a cup or glass. Yes, I am insane! (You can take the teacher out of the classroom, but...)