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Buttermilk Panna Cotta

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Update 05-01-2012: I no longer make this recipe. I find it to be way too sweet. This is my go-to panna cotta recipe. It’s a Claudia Fleming recipe and it’s just about perfect.


If you have 1½ cups buttermilk on hand:

  • 1½ tsp. unflavored gelatin
  • ½ cup milk, not skim, but 1% and up
  • ½ cup sugar
  • 1½ cups buttermilk
  • ¼ tsp. vanilla extract

If you have 1 cup buttermilk on hand:

  • 1 tsp. gelatin
  • 6 T. milk
  • 6 T. sugar
  • 1 cup buttermilk
  • 1/8 tsp. vanilla


  1. In a small bowl, sprinkle the gelatin over ¼ cup (or 3 tablespoons if using 1 cup of buttermilk) of water. Let stand until softened, about 5 minutes.
  2. In a saucepan, heat milk and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3-5 minutes.Remove from heat, stir in gelatin mixture, then buttermilk, and vanilla. Pour into 4 or 6-oz ramekins* and chill until set, 3 hours.
  3. To serve, run a knife around edge of ramekin, place a plate on top, flip over and gently shake to turn out onto plate.Garnish with some fresh berries.

*Note: Pour into any vessel you have. If using tall, narrow glasses, do not worry about inverting. Serve right in the glass. Keeps well in the fridge for at least a week.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes