Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, combine the cranberries with the sugar and water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the cranberries soften, about 5 minutes. Mash the cranberries with the back of a spoon to make a thick sauce. Transfer the sauce to a large bowl and refrigerate, stirring often, until cool, about 15 minutes. Stir 3 cups of the buttermilk into the cooled cranberry sauce. | 2. In a small saucepan, sprinkle the gelatin over the remaining 1/2 cup of buttermilk. Let stand until the gelatin has dissolved, about 5 minutes. Heat the mixture over low heat, stirring a few times with a rubber spatula, until the buttermilk is just warm and the gelatin is melted, about 1 1/2 minutes; fold into the cranberry mixture. | 3. Pour the panna cotta into 8 glasses. Cover and refrigerate for about 2 hours, until they are set. Top each with a small dollop of yogurt and a few candied rose petals and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cranberry	1	cup		50.6	13.167	0.506	0.14300000000000002
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
sugar	2	tablespoons		201.495	50.398999999999994	0.0	0.0
water	2	tablespoons		0.0	0.0	0.0	0.0
buttermilk	3 1/2	cups	low fat	-	-	-	-
gelatin	1	tablespoon	unflavored	-	-	-	-
gelatin	1/2	teaspoon	unflavored	-	-	-	-
plain yogurt			low-fat	-	-	-	-
rose petal			candied	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.