Buttermilk Panna Cotta

Buttermilk Panna Cotta
I never made panna cotta in my life. I mean, one that worked out. Made a pudding for Christmas once. A pudding? Yes something that supposed to be a pudding, ended up becoming a big mess. OUPS.

Anyhow, always a challenge to try something (similar) again. So, me and my friend Evelijn did. We made this recipe (try out for a dinner for our new concept ‘Uit Onze Keuken’ – more about that later). It failed big time. Amateurs we are… Thankfully we did a try-out – without guests ;). The taste was great, but let’s call it a sweet soup.

Tried it again and YES panna-cotta-mission-completed! Check the photo!!! It’s the PROOF!!!
Of course we only had to figure out the gelatin. In Holland we use another kind of gelatin. We need 3 sheets at least!

Buttermilk Panna Cotta

Prep Time: 20 minutes

Cook Time: 5 hours

Serving Size: 4


  • 3 Table­spoons water
  • 2 1/4 tea­spoons / 3 slides unfla­vored gelatin
  • 1 cup whip­ping cream–use reg­u­lar, not heavy or ultra pasteurized
  • zest of 1/2 a lemon
  • 1/4 cup gran­u­lated sugar
  • 1 1/4 cups buttermilk
  • 1/2 vanilla bean or 1 Table­spoon vanilla bean paste
  • fruit coulis
  • berry com­pote
  • straw­ber­ries and driz­zle of bal­samic vinegar
  • honey


  • Pour the 3 Table­spoons water into a small bowl. Sprin­kle the gelatin over the top of the water and let sit for 10 minutes.
  • In a medium sized, heavy saucepan heat and stir the cream, lemon zest, and sugar until the sugar is dissolved.
  • Add the split and scraped vanilla bean if using.
  • Next, let the mix­ture come just to a boil. Pull off the heat and add the gelatin.
  • Stir until the gelatin mix­ture is dissolved.
  • Set mix­ture aside to cool to room temperature.
  • Remove the vanilla bean pod, if using.
  • Add the but­ter­milk (and, if using instead of a vanilla bean, the vanilla paste.)
  • Divide the mix­ture between the molds or ramekins. (you can spray a VERY LIGHT coat­ing of veg­etable spray into your mold to help with the release of the panna cotta)
  • Let set in the refrig­er­a­tor for 4–6 hours. This recipe can be made ahead a day, but real­ize that the longer it sits, the firmer it will set, thus affect­ing the tex­ture, Really, it is per­fect at about 6 hours.
  • Serve with any of the above sug­gested toppings.
Source: SecretsLifeOfAChefsWife


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