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
- 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.
- 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.
- 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