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


  1. Pour the 3 Table­spoons water into a small bowl. Sprin­kle the gelatin over the top of the water and let sit for 10 minutes.
  2. In a medium sized, heavy saucepan heat and stir the cream, lemon zest, and sugar until the sugar is dissolved.
  3. Add the split and scraped vanilla bean if using.
  4. Next, let the mix­ture come just to a boil. Pull off the heat and add the gelatin.
  5. Stir until the gelatin mix­ture is dissolved.
  6. Set mix­ture aside to cool to room temperature.
  7. Remove the vanilla bean pod, if using.
  8. Add the but­ter­milk (and, if using instead of a vanilla bean, the vanilla paste.)
  9. 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)
  10. 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.
  11. Serve with any of the above sug­gested toppings.
Source: SecretsLifeOfAChefsWife


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