Buttermilk Panna Cotta Recipe
Buttermilk panna cotta is a simple and elegant dessert that's endlessly adaptable. It's easy to make ahead and stores perfectly for parties or special occasions. You only need a handful of ingredients and 40 minutes to make it!
If you love easy make-ahead desserts, also try our cranberry and white chocolate mini cheesecakes and vegan pots de creme.

For a long time we avoided making panna cotta because, after ordering it at restaurants, we assumed it was a fancy or fussy dessert to make. It always looks so elegant on the plate drizzled in coulis or topped with fresh berries.
We were pleasantly surprised when we learned how ridiculously simple it is to make, and how versatile the flavors can be. Needless to say, we've been experimenting with it ever since.
This buttermilk panna cotta recipe is soft, creamy, and mildly tangy from the buttermilk. It's perfect on its own or as a base for layering in other flavors like vanilla, coffee, chocolate, or fruit.
It's a great make-ahead dessert so it's perfect for dinner parties. We like to pour it into cute ½ cup jars then top it with fresh ripe berries when we're ready to serve.
What is buttermilk panna cotta?
Panna cotta is a classic Italian dessert made from sweetened cream thickened with gelatin. It's often molded and garnished with a berry, chocolate, or caramel coulis.
In this recipe, we use buttermilk in place of some of the cream to add a bit of tang and balance out the richness. It's an easily adaptable base for experimenting with other flavors like vanilla, orange blossom, coffee, or even a little liquor.

Buttermilk panna cotta ingredients
This buttermilk panna cotta takes only 5 simple ingredients! Here's everything you'll need to make it at home:
- Buttermilk – buttermilk is thicker than milk but not as heavy as cream. It's what you're left with after making butter. It adds a mild tang to this panna cotta that helps to balance out the taste.
- Gelatin – plain, unflavored gelatin is used to thicken the milk mixture. We use granulated gelatin (as opposed to sheets).
- Sugar – to sweeten everything up!
- Sour cream – this unexpected ingredient makes the panna cotta taste richer, and adds a bit more tang.
- Heavy cream – this essential ingredient ensures a smooth, creamy panna cotta.
You'll also need six ½ cup mason jars, small cups, ramekins, or other cute vessels for serving.
How to make buttermilk panna cotta
If this is your first time making panna cotta, you'll be shocked at how easy it is to make. As simple as it is, you still need the right ratio of ingredients and gentle heat to achieve the silky smooth consistency.
Here's how it comes together in a few simple steps:
- To start, ‘bloom' your gelatin. This essential step involves pouring the buttermilk into a small saucepan, then sprinkling on the gelatin and letting it sit until it swells.
- Then, stir in the sugar and gently heat the mixture without letting it come to a boil.
- When everything has dissolved, remove it from the heat and whisk in the sour cream and heavy cream. Then, place the pot in the fridge to cool.
- When it's cool, pour it into cute little jars or cups and refrigerate it until set. Serve the panna cotta with fresh berries on top. That's it!
Full recipe instructions are in the recipe card below.

FAQS
Gelatin can be found at any grocery store close to the baking supplies and Jell-O.
You can store it in a sealed jar or container in the fridge for up to 3 days.
To avoid rubbery panna cotta, make sure your gelatin is completely dissolved. Use low heat, and make the milk mixture doesn't boil. When it's set, it should be a bit wobbly and silky smooth.
To unmold your panna cotta for serving, hold a plate against the set mold and flip it. You may need to jiggle it a bit to get it to release. If it doesn't release easily, run a knife around the edge and repeat. It also helps to oil the mold with a light, flavorless oil ahead of time.
What to serve with buttermilk panna cotta
Buttermilk panna cotta is the perfect end to an Italian meal, or anytime you're after a sweet creamy treat.
Enjoy it on its own or have fun experimenting with other classic flavors like vanilla bean, chocolate, coffee, caramel, or orange blossom water. We keep it simple and serve it with ripe berries, but other fresh fruit like mango or passionfruit also taste great.
Everyone will love the pure creamy taste of buttermilk panna cotta!

More cute dessert recipes
- Julia Child's Chocolate Mousse
- Chocolate Dipped Vegan Cookie Dough Balls
- Orange Blossom Panna Cotta with Candied Mandarines
- Chocolate Lava Cake with Salted Caramel

Buttermilk Panna Cotta Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 1 ¼ cups buttermilk
- 2 ¼ teaspoons gelatin
- ā cup granulated sugar
- ¼ cup sour cream
- 1 ½ cups heavy cream
Instructions
- 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.ā 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. Serve the panna cotta with berries on top.
Hello!
This looks amazing, and I would absolutely love to make it!
However, I am vegetarian! Do you have any recommendations for an ingredient that could easily replace the gelatine?
There are many vegetarian alternatives to gelatine, but perhaps you have a preference among them?
Thanks š
Hi Meg,
I do know that you can use agar as a thickening agent instead of gelatine in some desserts to make them vegetarian. From the little I know of it though it does tend to be a little gritty and does need to be boiled before it is activated. I also believe that the amount you need will be less than gelatine, although I’m not sure exactly how much you will need to use. Would definitely be worth experimenting with though!
If you do try to use agar instead I would love to hear how it turns out for you š
Hi Kristen – I’m sure it tastes as fabulous as it looks! The mason jar is perfect!
A while back I found a similar recipe in an Italian/French food blog for a buttermilk maple syrup pannacotta… I liked it because it was so exact (a bit strange but everything is in grams including liquids) and has worked every time!
Here it is if you’d like to give it a go:
480g buttermilk
220g simple cream
50g sugar
70g maple syrup
8g powdered gelatine
boil cream and sugar
add gelatine and whisk to dissolve
add buttermilk and maple syrup – mix
pour into serving bowls or mason jars and chill for 1-2 hours until set
pour a layer of maple syrup over the surface before serving
Hi Tony,
Buttermilk maple panna cotta sounds delicious! The next time I make panna cotta I am definitely going to try this recipe.
It always is a bit funny seeing a recipe all in grams but I actually prefer it that way. It has taken me a bit to get used to always using my scale but when I do recipes always turn out better. Even though it still feels a bit funny I think it is just a lot more accurate.
You are so awesome for sending the recipe. Thank you so much!
Panna cotta is one of my favorite desserts. Serving it in little mason jars is a great idea!
Your pictures are gorgeous! Love all the color š
this sounds delish! i love buttermilk and creamy desserts!