Buttermilk Panna Cotta

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Summary: Adapted from The Wine Lover’s Dessert Cookbook


  • 1 1/2 t unflavored gelatin
  • 1 cup heavy cream (it’s best to use cream with no additives like carageenan)
  • 1/4 cup evaporated cane juice (granulated sugar works fine too)
  • 1 cup buttermilk
  • 1/2 vanilla bean (optional)


  1. Prepare a muffin pan (I prefer the silicone type) or 6 small ramekins by putting vegetable oil on a paper towel and rubbing the muffin tin or ramekins with the oil.
  2. Pour 1/4 cup cold water into a small bowl and sprinkle gelatin over water and let soften for 5 minutes.
  3. Meanwhile, gently heat cream and sugar in a saucepan until it’s just warm, not hot or steaming.  Scrape seeds from vanilla pod into cream and add the pod as well.  Stir well to dissolve sugar.
  4. Remove cream/sugar from heat once it’s just warm and stir in softened gelatin until it’s fully dissolved, about 1 minute.
  5. Stir in buttermilk.
  6. Remove vanilla bean pod before pouring.  Pour panna cotta mixture into muffin pan or ramekins.  Let sit at room temperature for 1 hour, then put into the refridgerator to set, about 3 hours (can be made up to 4 days in advance, just store in the muffin pan in your fridge).
  7. Run knife around muffin pan or ramekin and invert carefully on plate.

Number of servings (yield): 6

Copyright © TamaraEsq 2011.