Buttermilk Panna Cotta (served in jars!)
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My buttermilk panna cotta is silky, creamy, and has a refreshing tang that keeps it light and irresistible. Easy to make and endlessly versatile, it’s the perfect dessert to wow guests or treat yourself.
If you’re looking for an elegant dessert that feels special but is surprisingly easy to make, my buttermilk panna cotta is the one. The texture is luxuriously creamy, soft, and silky, and the tang from the buttermilk adds a refreshing twist that keeps it from being too heavy. It’s a no-bake dessert that comes together quickly, then simply chills until set—perfect for when you want something impressive without spending hours in the kitchen.
What makes this panna cotta shine is its versatility. You can serve it on its own for a beautifully simple finish, or dress it up with fresh berries, a drizzle of honey, or even a fruit compote. It looks refined, tastes incredible, and always wows guests, yet it’s effortless enough to make anytime. Once you try this buttermilk panna cotta, it will become your go-to dessert for dinner parties, holidays, or just when you want a little indulgence.
Another recipe you might want to try is my orange blossom panna cotta.
Buttermilk Panna Cotta (served in jars!)
Ingredients
- 1 ¼ cups buttermilk
- 2 ¼ teaspoons gelatin
- ⅓ 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.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. Serve the panna cotta with berries on top.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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 🙂
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 🙂
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!
this sounds delish! i love buttermilk and creamy desserts!