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.

Buttermilk Panna Cotta

I've made this recipe many 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.

Buttermilk Panna Cotta

Buttermilk Panna Cotta Recipe

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

If you love this recipe as much as we do, let us know with a 5-star rating!

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  • 1 ¼ cups buttermilk
  • 2 ¼ teaspoons gelatin
  • cup granulated sugar
  • ¼ cup sour cream
  • 1 ½ cups heavy cream


  • Pour the buttermilk into a small saucepan and sprinkle the gelatin over the top. Let it sit for 2 minutes, or until the gelatin grains start to swell or "bloom."
    1 ¼ cups buttermilk, 2 ¼ teaspoons gelatin
  • Stir in the sugar and heat gently over low heat until the sugar and gelatin have completely dissolved. DO NOT BOIL.
    ⅓ cup granulated sugar
  • Remove from the heat and whisk in the sour cream and heavy cream. Place the pot in the fridge for 30 minutes, or until it's cool to the touch.
    ¼ cup sour cream, 1 ½ cups heavy cream
  • Once cool, whisk the panna cotta once more and then pour it into little mason jars, cups, or whatever cute little jars you plan on serving it in. Cover and refrigerate until set, about 4 hours.


Total time does not include the 4 hours it takes to refrigerate the panna cotta after it is made. 
Serving: 1 serving = ⅙ of the recipe, Calories: 303kcal, Carbohydrates: 15g, Protein: 4g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 92mg, Sodium: 86mg, Potassium: 126mg, Sugar: 14g, Vitamin A: 1017IU, Vitamin C: 1mg, Calcium: 108mg, Iron: 1mg
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