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An overhead shot of buttermilk panna cotta.

Buttermilk Panna Cotta


Description

Source: Claudia Fleming via Saveur

Notes from Saveur: This recipe is adapted from one in Claudia Fleming’s The Last Course (Random House, 2001). Panna cotta means cooked cream.


Ingredients

  • 1 1/2 tsp. unflavored gelatin
  • 1 1/4 cups heavy cream*
  • 7 tbsp. sugar
  • 1/2 vanilla pod, split lengthwise
  • 1 3/4 cups buttermilk

*If you want to lighten it up a bit, you could substitute whole milk (probably even 1% or 2%) for the heavy cream. This might alter the texture a bit, but I imagine the flavor will still be nice.


Instructions

  1. Soften gelatin in 1 tbsp. cold water in a medium bowl for about 5 minutes. Meanwhile, put cream and sugar into a small saucepan. Scrape seeds from vanilla pod into pan, then add pod. Heat cream over medium heat, stirring until sugar dissolves, 3–5 minutes, then stir into bowl with gelatin. Stir in buttermilk, then strain into another bowl.
  2. Divide custard between six 8-oz. ramekins and refrigerate until set, about 3 hours. To unmold, dip ramekins into a dish of hot water, then invert custards onto plates. (Note: I don’t invert — I prefer serving the panna cotta in their ramekins with a spoon.) Garnish with raspberries or other fruit, if you like.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Refrigerator
  • Cuisine: Italian

Keywords: buttermilk, panna, cotta, vanilla, bean