Description
Delicious buttermilk panna cotta with a creamy texture and a hint of raspberry. Perfect for dessert lovers!
Ingredients
Scale
- 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