Buttermilk Panna Cotta

Learn how to make this tangy riff on the traditional Italian custard from celebrated pastry chef Claudia Fleming.

Serves
6
Time
15 minutes, plus setting time

PHOTO: MURRAY HALL • FOOD STYLING: PEARL JONES

Updated on January 22, 2026

Buttermilk adds a bright tang to this simple vanilla panna cotta—Italian for “cooked cream.” This recipe is adapted from James Beard Award-winning pastry chef Claudia Fleming’s iconic cookbook The Last Course.

Featured in the August/September 2003 issue.

Ingredients

1½ tsp. unflavored gelatin powder
1¼ cups heavy cream
7 Tbsp. sugar
½ vanilla bean, split lengthwise, seeds scraped and pod reserved
1¾ cups buttermilk
Raspberries or other fruit, for serving (optional)

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Instructions

Step 1

In a medium bowl, stir together the gelatin and 1 tablespoon of cold water and set aside to soften for 5 minutes.

Step 2

Meanwhile, to a small pot over medium heat, add the cream, sugar, and vanilla seeds and pod and cook, stirring, until the sugar dissolves, 3–5 minutes. Stir the cream mixture into the bowl with the gelatin mixture, then stir in the buttermilk. Place a fine-mesh strainer over a second bowl and strain the custard into it.

Step 3

Divide the custard among six 8-ounce ramekins and refrigerate until set, about 3 hours. To unmold, dip the ramekins into a dish of hot water, then invert the custards onto plates. Garnish with raspberries or other fruit if desired.

In a medium bowl, stir together the gelatin and 1 tablespoon of cold water and set aside to soften for 5 minutes.
Meanwhile, to a small pot over medium heat, add the cream, sugar, and vanilla seeds and pod and cook, stirring, until the sugar dissolves, 3–5 minutes. Stir the cream mixture into the bowl with the gelatin mixture, then stir in the buttermilk. Place a fine-mesh strainer over a second bowl and strain the custard into it.
Divide the custard among six 8-ounce ramekins and refrigerate until set, about 3 hours. To unmold, dip the ramekins into a dish of hot water, then invert the custards onto plates. Garnish with raspberries or other fruit if desired.