While I have named this Low FODMAP Buttermilk Panna Cotta, please understand that the “buttermilk” is a faux soured lactose-free milk, as we do not have access to a lactose-free buttermilk commercially. Panna Cotta, meaning cooked cream, is a delicate custard, Italian in origin, that is actually barely exposed to heat. It is thickened with gelatin.
Panna Cotta: Have ready 6 glass dishes or ceramic ramekins. Whisk together the milk and lemon juice; set aside for 5 minutes or until it curdles and thickens a bit. Meanwhile, sprinkle the gelatin over the water and set aside for 5 minutes as well.
For the Optional Sauce: Combine the frozen berries, sugar and lemon juice in a saucepan and heat over low heat, to defrost berries. Stir often, then adjust heat and simmer for several minutes or until the mixture thickens a bit and looks syrupy. Cool completely, then blend in blender (or use an immersion blender right in the pot), then strain, discarding the solids. Pour the cooled strained strawberry sauce on top of the cooled panna cotta right before serving.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.