This is my go-to buttermilk panna cotta recipe. I love using this recipe as a base and experimenting with flavors by adding vanilla, orange blossom water or even a little liquor. You're going to love it!

Buttermilk Panna Cotta

I love easy make-ahead desserts. Put the desserts in cute little mason jars and I go a bit giddy. Just look how cute they are!

Buttermilk Panna Cotta

I'm a little new to this whole panna cotta thing. Seriously, I only tried it about a month ago for the first time. And after many frustrating hours spent trying to fix a batch from a recipe that did not work at all (grrr!), I swore I'd never make it again. But I'm a little stubborn sometimes.

With a little a bunch help from Faith Durand and her article about Why Panna Cotta Is the Perfect Dessert, I was able to get an idea about what the proper milk/gelatin ratio is for panna cotta.

Buttermilk Panna Cotta

I've made this recipe any times now and can guarantee you it works great and tastes delicious. It is soft and creamy and a tiny bit tangy from the buttermilk. It can be made up to three days in advance so it is the perfect make-ahead dessert for a dinner party. I always serve it in little 125ml mason jars rather than unfolding them. I just think they look better that way 🙂

If you make Buttermilk Panna Cotta Recipe make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

Print
Buttermilk Panna Cotta

Buttermilk Panna Cotta Recipe

  • Author: Kristen Stevens | The Endless Meal
  • Yield: 6 servings 1x

Description

I've perfected a Buttermilk Panna Cotta Recipe that you have to try. These desserts are so cute served in mason jars, too.


Scale

Ingredients

  • 1 1/4 cups of buttermilk
  • 2 1/4 teaspoons gelatin
  • 1/3 cup sugar
  • 1/4 cup of sour cream
  • 1 1/2 cups of whipping cream

Instructions

  1. Pour the buttermilk into a small sauce pan and sprinkle the gelatine over top. Let sit for 2 minutes, or until the gelatine grains start to swell or “bloom.”
  2. Stir in the sugar and heat gently over low heat until the sugar and gelatine have completely dissolved. DO NOT BOIL.
  3. Remove from heat and whisk in the sour cream and whipping cream. Place in fridge for 30 minutes, or until cool to the touch.
  4. Once cool, whisk the panna cotta once more and then pour into little mason jars, cups or whatever cute little jars you plan on serving it in.
  5. Cover and refrigerate until set, about 4 hours.

MFP - The Endless Meal

[nutrition-label id=15554]