I’ve made dozens and dozens of panna cotta flavors over the years, but this classic buttermilk panna cotta will always be in my top 3! The contrast of its sweet, tangy flavor with the gently set, melt-in-your-mouth creamy, soft texture is unbelievably delicious! Light, creamy, refreshing, so easy to make.
- Here’s why I love this buttermilk panna cotta
- Ingredients you’ll need
- How to make classic buttermilk panna cotta (and tips)
- More recipe tips and troubleshooting
- What to serve with this panna cotta
- Storage tips
- Commonly asked questions
Buttermilk panna cotta was my introduction to panna cotta many many years ago. It was my gateway to a panna cotta obsession. So it’s only right that I share my panna cotta “origin story” recipe with you!
Lots of panna cotta flavors have come and gone for me over the years. From classic panna cotta to coffee panna cotta , matcha panna cotta , coconut panna cotta , white chocolate panna cotta , and even bubble tea panna cotta , I love making this dessert.
But this buttermilk version has always been in my top 3. It’s exquisitely delicious, presents impressively, and so easy to make at the same time. That’s a tough trifecta to nail. It holds a special place in the world of gelatin-set desserts, sort of like sourdough does in the bread world.
Here’s why I love this buttermilk panna cotta
- So easy to make! A lot of people think that gelatin is complicated to work with, but it’s not (with all my tips)!
- Buttermilk adds a lovely tangy flavor that provides a delicious contrast to the creaminess of this dessert.
- Light, creamy, and refreshing !
- This dessert can be dressed up or down to suit the occasion. So many ways to add extra flavor and to serve this dessert.
- It’s a no bake dessert , so it’s perfect for summer , but still easy to make for cooler weather too.
Ingredients you’ll need
- Buttermilk
- Heavy cream – 35% fat content
- Sugar
- Water
- Gelatin – powdered or gold sheet gelatin
- Vanilla
Unfortunately, there isn’t much to substitute here because buttermilk is the star ingredient . Milk mixed with vinegar won’t have the same texture and flavor as buttermilk in this recipe.
The heavy cream is what adds creaminess to the panna cotta. Higher the fat content, creamier the final result . While you can use table cream / single cream that has about 18% fat content, it will predictably reduce the creaminess and richness.
How to make classic buttermilk panna cotta (and tips)
Step 1 – Hydrate the gelatin
Mix the water and gelatin to let it hydrate. This is important because hydrated gelatin will dissolve better and without lumps (image 1).
Step 2 – Heat the base to dissolve the sugar and gelatin
Place some of the heavy cream with the sugar in a saucepan (image 2) . Heat to dissolve and bring your cream to a simmer (image 3) . Add the gelatin (image 4) and dissolve the gelatin in the hot cream WITHOUT bringing it to a boil (image 5) .
In theory, boiling can affect the gelatin’s ability to properly set. I have accidentally let my gelatin mixture boil in the past without any major ill-effects, but I don’t want anyone to test that theory, if you can help it!
If it does come to a boil, don’t panic! It should still hopefully set without an issue, as long as it didn’t boil for too long.
Step 3 – Add the rest of the ingredients
Add the rest of the heavy cream, buttermilk, and vanilla (image 6) . This step is important to cool down the mixture. If the mixture is too warm, the panna cotta separates as it sets . Bringing the temperature down while whisking well helps to keep the mixture emulsified.
Let the mixture cool down to room temperature (or just slightly chilled). Vigorously whisk the mixture from time to time if possible.
Step 4 – Pour into molds and refrigerate
Once the buttermilk panna cotta mixture is cooled down and mixed well, you can pour them into molds to set. You can either,
- Create individual portions to unmold and serve – metal or silicone molds work best here.
- Set in individual ramekins or dishes to serve directly in the dish (usually ceramic or glass decorative dishes).
- Or set the entire panna cotta in one large dish, so that your guests can serve from the dish.
If unmolding, I like to spread a very thin layer of oil spray, butter, or coconut oil inside the dish (image 7) . This will prevent the panna cotta from sticking too firmly to the mold. Pour a similar amount to each dish.
Cover the containers with plastic wrap or foil and refrigerate until set (image 8) . The larger the dish, the longer it will take for the panna cotta to set. I prefer to make it the day before, so that the buttermilk panna cotta will have at least 8 hours to properly set.
Step 5 – Unmold and serve
Once the panna cotta custards are set, they are ready to be served. Keep them in the fridge until you’re ready to serve them. Since these are set SO softly, they will become more delicate at room temperature and harder to keep their shape.
You can dip the molds in hot water for just a couple of seconds and then unmold it (images 9 – 11) . I find that the panna cotta slides out easily if they are held with a plate under, and then you gently shake the dish (at an angle) to allow the pudding to slide out of the mold at an angle.
The easiest method is to serve them IN the dish it was poured into.
This buttermilk panna cotta is delicious on its own, but I LOVE adding a fruit compote on top (image 12) . My favorite is passion fruit syrup or passion fruit curd , but mango syrup, lime syrup, lime curd, lemon syrup , lemon curd etc. are also great choices.
More recipe tips and troubleshooting
This is not a complicated recipe. But there are a few tips that can help you get this right, every single time.
Tips for using gelatin
- I’ve made this recipe with both powdered knox gelatin that has a bloom strength of 225 and gold leaf gelatin that has a bloom strength of 200. The bloom strength will determine how much gelatin you need for this recipe.
- To keep it simple, I would use either gold gelatin leaves or powdered gelatin for this recipe. Both are fairly similar in strength, and can be used interchangeably (by weight) with very little textural changes.
- As a rule of thumb, I like to use about 1% gelatin in weight compared to the weight of the final mixture to get that jiggly, super soft, barely set texture that is characteristic of panna cotta.
- Bloom powdered gelatin in water to hydrate it before adding it to the hot milk mixture to help dissolve and disperse the gelatin properly. Leaf gelatin must be soaked in a bowl of water to soften and hydrate, and then you need to squeeze out the excess water from the leaves and add it to the hot milk to dissolve.
- If you want your panna cotta to have more structure – like as a filling inside a dessert OR to maintain the unmolded shape with more rigidity, or the weather is very hot and the panna cotta must have more structure at room temperature, then you will need to add more gelatin – up to 1.5% weight in gelatin (i.e. 50% more than normal).
Tips for unmolding
- I love serving my panna cotta unmolded, because I love the jiggle! But if I’m making a large batch, I prefer to serve the panna cotta in individual dishes WITHOUT unmolding, OR set it in one large dish, where each person can serve themselves a portion (for this, I might add just a little extra gelatin to give it more structure and strength).
- If you lightly grease metal or silicone molds before pouring the custard, it makes it easier to unmold the panna cotta later because it will slide out more easily.
- You can use a thin knife and run it between the panna cotta and the mold and help loosen it. But this can sometimes create marks on the panna cotta. Holding the mold at an angle with a plate underneath and gently shaking it can help loosen the panna cotta.
- Sliding the panna cotta from the side will help release the “vacuum” in the mold which will release the dessert more smoothly. Dipping the metal cup in hot water for just a few seconds will also help loosen the panna cotta by slightly melting the outside.
- There are vintage panna cotta or jello molds that have airtight lids on the bottom and top. These are super easy because when you need to unmold the panna cotta, you only need to remove the top lip to “release the vacuum” and the panna cotta will easily plop on to the plate. I LOVE these molds!
- If you aren’t unmolding the dessert, then you don’t have to worry about any of this! Just make sure you choose nice dishes, which are just over 1/2 cup capacity (about 155 – 180 mL capacity). This leaves enough room to add some fruits on top before serving.
Which brings us to,
What to serve with this panna cotta
This unique flavor of buttermilk panna cotta goes well with so many other flavors! Serving this with fruits is my favorite. Especially tangy, sweet fruits or tropical fruits.
Fruit toppings
- Passion fruit – Passion fruit pulp, syrup, or passion fruit curd
- Mango – Fresh mango, macerated mango (sugar and mango), mango compote, or mango sauce
- Lemon or lime – Syrup or curd (my homemade lemon syrup and lemon curd are fantastic pairing with this)
- Berries – Raspberry or strawberry compote or coulis
- Pineapple – Fresh pineapple, pineapple compote, pineapple curd
- Mandarins or oranges – Segmented orange slices, or orange or mandarin syrup
- Add a little spice to any fruit topping for more depth of flavor! I especially like to add chili or black pepper.
Sweeter toppings
- Maple syrup – A drizzle will add a lovely, earthy sweetness and almost make this dessert taste like pancakes.
- Honey or chili honey – To add subtle sweetness (and heat).
- Chocolate fudge sauce – A bittersweet chocolate sauce will go really well with the creaminess and tangy flavor.
Crunchy toppings
- Chopped nuts – Almonds, pistachios, or pecans are my favorite.
- Granola
- Crushed cookies – Oreos, biscoff or wafers.
Storage tips
Fridge – Panna cotta will be good in the fridge for about 4 – 5 days . Provided the ingredients and the food are properly handled with no contamination.
Freezer – Panna cotta can freeze, but as it thaws out the “look” and texture can change a little. This is because the dairy in the panna cotta separates a little as it thaws. You could make your panna cotta with the higher concentration of gelatin to give it more structure if you’re planning on freezing it.
Commonly asked questions
Can you freeze this buttermilk panna cotta?
You can freeze the panna cotta, but it can change the texture slightly. I have frozen panna cotta for when I make it for my family, but I avoid it if I’m making it for guests.
Why is my buttermilk panna cotta not setting?
If your gelatin was damaged in any way to alter its setting capacity, then it can interfere with setting. This is why we avoid boiling the milk mixture. Another reason is if you added too much liquid , and then the gelatin was not strong enough to set the extra liquid. In this case, you can gently reheat the mixture, and melt in a little extra BLOOMED gelatin and reset the panna cotta. Another reason for panna cotta to not set properly is that the liquid contains enzymes that interfere with the gelatin . This is present in pineapple or kiwi fruit. But this buttermilk panna cotta should not have that problem. The final reason is because you used a different kind of gelatin that had a lower bloom strength. Lower bloom strength gelatin won’t set the same amount of liquid as gold leaves or knox gelatin.
Why is my panna cotta lumpy?
Make sure your buttermilk and heavy cream are not expired! This is the #1 reason why your buttermilk panna cotta can be lumpy or too thick. Avoid heating your buttermilk when making this recipe. The buttermilk will separate further when heated, which is why I dissolve the sugar and gelatin in the heavy cream instead.
Recipe
Buttermilk Panna Cotta
Ingredients
- 8 g powdered gelatin 2 ½ tsp., OR 4 gold gelatin leaves (see recipe notes for a firmer panna cotta)
- 40 - 45 mL room temperature water 3 tbsp water
- 355 mL buttermilk 1 ½ cups
- 355 mL heavy cream 1 ½ cups (35% fat content)
- 70 g white sugar about ⅓ cup (add up to 100 g / ½ cup for a sweeter version)
- 2 tsp vanilla extract 10 mL
- ⅛ tsp sea salt optional, but does help round off the sweetness.
- Fruit coulis or compote or syrup or sauce of your choice to top (for serving - optional)
Instructions
- Place the water in a bowl and sprinkle the powdered gelatin over it. Gently mix to saturate the gelatin and set it aside to bloom for at least 10 minutes. See recipe notes below on how to bloom gelatin leaves. 8 g powdered gelatin, 40 - 45 mL room temperature water
- In a saucepan, place half of the heavy cream and all of the sugar. Heat over medium heat. 355 mL heavy cream, 70 g white sugar
- Whisk while heating the cream to dissolve the sugar. When the cream mixture is steaming, or just starting to simmer, remove the saucepan from the heat.
- Add the bloomed gelatin and whisk it in to dissolve it in the hot mixture. Make sure there are no lumps or undissolved granules. 8 g powdered gelatin, 40 - 45 mL room temperature water
- If needed, you can heat the mixture on low heat while whisking to dissolve anything that is not dissolving properly, but do not let the mixture boil. Stir in the vanilla and salt. 2 tsp vanilla extract, ⅛ tsp sea salt
- Transfer the mixture into a jug or container with a spout to make it easier to pour it out later.
- Add the remaining heavy cream and stir to mix. Next, stir in the buttermilk. 355 mL heavy cream, 355 mL buttermilk
- Allow the mixture to cool down to room temperature completely. Whisk this mixture vigorously to ensure that the gelatin, buttermilk, and cream mix homogeneously. You can also use a stick blender to make sure it mixes well.
- Take 6 metal molds that are about 5 - 6 fl oz capacity (155 - 180 mL). Lightly grease the insides with butter or oil spray. Use a paper towel to remove excess grease, since you don’t want the oil to mix with the panna cotta. You can also use 6 ramekins (or similar), to serve the panna cotta directly in the dishes.
- Portion 120 - 130 mL of the mix into each mold / ramekin (about ½ cup).
- Cover loosely with plastic wrap and refrigerate for at least 8 hours.
- Unmold the set panna cotta onto individual serving dishes. See all the tips described in the post on how to unmold panna cotta easily.
- Or serve the panna cotta directly in the set dishes (without unmolding).
- Top the panna cotta with some fruit coulis or syrup or fresh fruits (like mango that I use here), or any other toppings of your choice. Fruit coulis or compote or syrup or sauce of your choice
Notes
A note about gelatin
Blooming gelatin leaves
Unmolding panna cotta
Nutrition
Recipe from The Flavor Bender by Dini Kodippili
Buttermilk Panna Cotta https://www.theflavorbender.com/buttermilk-panna-cotta-recipe/
