Whether you’re enjoying a sunny afternoon or celebrating a special occasion, buttermilk panna cotta serves as a wonderfully refreshing dessert. This creamy creation stands out with its light texture and a hint of tanginess that simply dances on the taste buds.
This panna cotta recipe tackles challenges of texture and flavor, ensuring a creamy dessert that captivates with its unique buttermilk twist and raspberry essence.
I love how this recipe solves the common problem of traditional panna cotta being too heavy. The use of buttermilk gives it a pleasant twist, making it lighter yet satisfying. On busy nights or unexpected guest visits, it’s the kind of treat that’s easy to whip up, and it looks impressive too!
This panna cotta comes together in just 20 minutes, but the real magic happens while it chills for a good eight hours. It’s a well-tested recipe, and the outcomes make it feel like a treat from a fancy restaurant right at home. If you’re curious about desserts with a fruity twist, I definitely recommend trying my Strawberry Shortcake Cake Roll next!
Table of contents
Why You Will Love This Recipe
- Rich, Creamy Texture , The combination of buttermilk and heavy cream results in a smooth, velvety mouthfeel. Every spoonful feels indulgent, making it an irresistible treat.
- Unique Tanginess , Buttermilk adds a delightful tang that cuts through the sweetness, creating a refreshing contrast that sets this panna cotta apart from traditional versions.
- Make-Ahead Convenience , This dessert can be prepared a day in advance, allowing the flavors to meld beautifully while freeing up your schedule for day-of event preparations.
- Customizable Toppings , A fruit coulis or compote can elevate your panna cotta’s presentation and taste. You can choose your favorite fruits or explore seasonal options for varied flavors.
Buttermilk Panna Cotta Dessert
- Prep Time: 20 minutes
- Cool Time: 8 hours
- Cook Time: 5 minutes
- Total Time: 8 hours 25 minutes
- Yield: 6 servings 1x
- Category: dessert
- Method: Refrigeration
- Diet: Vegetarian
Description
Delicious buttermilk panna cotta with a creamy texture and a hint of raspberry. Perfect for dessert lovers!
Ingredients
- 70 g (1/3 cup) white sugar
- 8 g (2 1/2 tsp) powdered gelatin
- 40–45 mL (about 3 tbsp) cold water
- 355 mL (1 1/2 cups) buttermilk
- 355 mL (1 1/2 cups) heavy cream
- 2 tsp vanilla extract
- 1/8 tsp sea salt (optional)
- Fruit coulis or compote, for serving (such as raspberry coulis or fresh berries)
Instructions
- Step 1: Bloom the Gelatin: Sprinkle the powdered gelatin evenly over 40-45 mL of cold water in a bowl. Let it sit undisturbed for several minutes to hydrate fully, ensuring the gelatin will dissolve smoothly later without lumps.
- Step 2: Heat Cream Mixture: Pour half (about 177 mL) of the heavy cream into a saucepan. Heat gently over low to medium heat, stirring occasionally. Add the white sugar and stir until it dissolves completely. Keep the heat low to warm the mixture without boiling, preserving the cream’s smooth texture.
- Step 3: Add Gelatin & Remaining Ingredients: Remove the saucepan from heat. Add the bloomed gelatin to the warm cream mixture, whisking thoroughly for about 2-3 minutes until the gelatin is fully dissolved, resulting in a smooth, lump-free mixture. Then stir in the remaining heavy cream, buttermilk, vanilla extract, and optional sea salt. Mix well to incorporate all ingredients evenly.
- Step 4: Cool & Pour into Molds: Allow the mixture to cool slightly at room temperature, preventing condensation from forming on the panna cotta surface after setting. Pour the cooled mixture evenly into molds or ramekins. Cover loosely with plastic wrap to allow airflow and avoid condensation dripping onto the surface.
- Step 5: Chill Until Set: Refrigerate the molds for at least 8 hours or overnight until fully set. The panna cotta should be firm with a slight wobble. If it remains too soft, extend chilling time.
- Step 6: Unmold & Serve: To unmold, briefly dip the bottom of each mold into hot water for a few seconds to loosen the panna cotta. Gently invert onto dessert plates. Serve topped with fruit coulis, such as raspberry, or fresh berries. Optionally, add a shortbread or gluten-free almond cookie on the side for contrast in texture.
Notes
- Room Temperature: Store panna cotta in an airtight container at room temperature for up to 1 day to maintain freshness safely.
- Refrigeration: Cover molds with plastic wrap or transfer panna cotta to airtight containers. Refrigerate up to 4 days for best texture and flavor retention.
- Freezing: Place panna cotta in a freezer-safe container, cover well, and freeze for up to 1 month. Thaw slowly in the refrigerator before serving to preserve texture.
- Use unflavored powdered gelatin and carefully bloom it in cold water before adding to warm cream to avoid lumps and achieve smooth texture.
- Whisk gelatin mixture thoroughly for 2-3 minutes to completely dissolve gelatin and prevent graininess.
- Loosely covering molds with plastic wrap allows air circulation preventing condensation that can mar the panna cotta’s surface.
- Lightly grease molds with neutral oil if you have difficulty unmolding, allowing for easier release after chilling.
- Use a liquid measuring cup or jug for pouring mixture into molds to ensure consistent portions per serving.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Buttermilk: This ingredient adds a delicious tang and ensures the panna cotta’s dreamy, smooth texture. If you need a substitute, use plain yogurt thinned with milk.
- Heavy cream: Look for a good quality heavy cream to create that rich and velvety mouthfeel. Make sure it’s fresh; older cream can develop off-flavors.
- Sugar: Granulated sugar sweetens the panna cotta just right. To reduce the sweetness, you can swap in less sugar or use a sugar substitute, but check for an appropriate conversion.
- Gelatin: Use unflavored powdered gelatin for the best texture; it helps the panna cotta set perfectly. Be careful to bloom it properly in cold water before adding it to your mixture.
- Vanilla extract: Pure vanilla extract truly enhances flavor. Opt for a high-quality brand to avoid artificial taste. You can also substitute it with vanilla bean for a more intense flavor.
- Buttermilk: This ingredient adds a delicious tang and ensures the panna cotta’s dreamy, smooth texture. If you need a substitute, use plain yogurt thinned with milk.
- Heavy cream: Look for a good quality heavy cream to create that rich and velvety mouthfeel. Make sure it’s fresh; older cream can develop off-flavors.
- Sugar: Granulated sugar sweetens the panna cotta just right. To reduce the sweetness, you can swap in less sugar or use a sugar substitute, but check for an appropriate conversion.
- Gelatin: Use unflavored powdered gelatin for the best texture; it helps the panna cotta set perfectly. Be careful to bloom it properly in cold water before adding it to your mixture.
- Vanilla extract: Pure vanilla extract truly enhances flavor. Opt for a high-quality brand to avoid artificial taste. You can also substitute it with vanilla bean for a more intense flavor.
Recipe Tips
- If the panna cotta isn’t setting, increase gelatin to 10 grams, adjusting the water to 50 mL for blooming, and refrigerate for 8 hours.
- When the texture is grainy, ensure to dissolve the gelatin completely in the warmed heavy cream mixture for about 2-3 minutes before whisking.
- If your panna cotta has condensation on top, loosely cover it with plastic wrap to allow airflow during chilling, preventing water droplets from forming.
- For uneven serving sizes, use a liquid measuring cup to pour the mixture into the molds for consistent filling, ensuring each receives equal portions.
- If the panna cotta sticks to the molds, lightly grease them with a neutral oil before pouring in the mixture for easier removal after chilling.
Serving Suggestions
Serve the buttermilk panna cotta chilled with a side of fresh berries or a fruit compote for a bright touch. You can also include a shortbread cookie or gluten-free almond cookie on the side for added texture.
Use the panna cotta base to make a berry panna cotta or a citrus-infused variation. Add to parfaits or serve in dessert cups for an elegant treat.
Top with raspberry coulis or a drizzle of honey for extra sweetness. You can also sprinkle with grated chocolate or chopped nuts for added flair.
Recipe variations
- You can use coconut milk instead of heavy cream to make this buttermilk panna cotta dairy-free while maintaining a creamy texture and slight sweetness.
- Add 1 tsp of finely grated lemon zest or a pinch of ground cardamom to the gelatin mixture for a subtle citrus or floral aroma enhancing the panna cotta’s flavor.
- Either fresh or frozen berries work well as a topping; let fresh berries rest at room temperature for 10 minutes before use to bring out their natural sweetness.
- If serving more than 6, double all ingredients and chill in two separate containers; allow at least 8 hours for each batch to set completely before unmolding.
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How to Store?
To keep your buttermilk panna cotta fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 1 day to maintain texture and flavor freshness safely.
Refrigeration: Place in an airtight container or cover molds with plastic wrap. Refrigerate up to 4 days to preserve consistency and taste.
Freezing: Use a freezer-safe container and cover panna cotta. Freeze up to 1 month; thaw slowly in refrigerator before serving.
Other Recipes You’ll Love
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