Oct 13, 2005

Buttermilk Panna Cotta

Credit: Ben Fink

SERVES 6

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

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

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. Garnish with raspberries or other fruit, if you like.

This article was first published in Saveur in Issue #68

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Ratings & Reviews (4)

by nancy9 on 2011-04-05

This buttermilk panna cotta is simply divine. I highly recommend making this recipe. The buttermilk gives it a lovely tang. In fact, I couldn't stop making it for some time after I first tried it. It's yummo in the tummo!

by alexandrastafford on 2012-02-05

This is the best panna cotta recipe I have ever made. My husband and I first tasted panna cotta at Craft almost 7 years ago now, and I think Claudia Fleming was the pastry chef there at the time. Anyway, the recipe is fabulous! I blogged about it, too: http://www.alexandracooks.com/2012/01/26/indrivanilla-beans-buttermilk-panna-cotta/