Buttermilk Panna Cotta

Course: Desserts, Easy desserts

Cuisine: Italian

Prep Time: 20

Cook Time: 5

Chilling time (includes overnight chill time): 8

Total Time: 8 25

Servings: Servings

Calories: 293kcal

Author: Dini Kodippili

The sweet tangy flavor of buttermilk panna cotta contrasts so well with the melt-in-your-mouth creamy, soft, jiggly texture! Light, refreshing, so easy to make, a classic panna cotta flavor for any occasion!

EASY - Very easy, uncomplicated recipe to make! Perfect for beginners looking for an easy yet very impressive and presentable dessert to make for friends and family.

US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

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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 100g / 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

This recipe provides the minimum amount to softly set the panna cotta.

For a firmer set with more structure and stability, increase the gelatin weight to 12 g or 6 sheets, and the water to 60 mL/ ¼ cup.

This will be soft too, but a little more stiff, allowing easier unmolding and more stability of the dessert even at room temperature.

Blooming gelatin leaves

Fill a large bowl with cold / room temperature water. Submerge the gelatin leaves in the water. You can break the leaves in half if this makes it easier to submerge the leaves. Leave the gelatin leaves submerged in water for a minimum of 10 minutes, or until they have completely softened.

When you’re ready to use the gelatin, scoop out the softened gelatin leaves from the water and squeeze gently to remove excess water. Then add the gelatin leaves to the hot liquid to dissolve per the recipe.

Unmolding panna cotta

If you use silicone or metal molds, you can dip the molds in hot water for 1 - 2 seconds to loosen the panna cotta from the mold. Then immediately turn it over a plate. This might cause some of the panna cotta on the side to slightly melt.

Alternatively, you can place a plate right under the mold and hold them both together and firmly shake to release the panna cotta from the mold. Then let the panna cotta slide out at an angle to help release it more easily.

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