If you love easy make-ahead desserts, also try our cranberry and white chocolate mini cheesecakes and vegan pots de creme. We were pleasantly surprised when we learned how ridiculously simple it is to make, and how versatile the flavors can be. Needless to say, we’ve been experimenting with it ever since. This buttermilk panna cotta recipe is soft, creamy, and mildly tangy from the buttermilk. It’s perfect on its own or as a base for layering in other flavors like vanilla, coffee, chocolate, or fruit. It’s a great make-ahead dessert so it’s perfect for dinner parties. We like to pour it into cute ½ cup jars then top it with fresh ripe berries when we’re ready to serve. In this recipe, we use buttermilk in place of some of the cream to add a bit of tang and balance out the richness. It’s an easily adaptable base for experimenting with other flavors like vanilla, orange blossom, coffee, or even a little liquor.
Buttermilk – buttermilk is thicker than milk but not as heavy as cream. It’s what you’re left with after making butter. It adds a mild tang to this panna cotta that helps to balance out the taste. Gelatin – plain, unflavored gelatin is used to thicken the milk mixture. We use granulated gelatin (as opposed to sheets). Sugar – to sweeten everything up! Sour cream – this unexpected ingredient makes the panna cotta taste richer, and adds a bit more tang. Heavy cream – this essential ingredient ensures a smooth, creamy panna cotta.
You’ll also need six ½ cup mason jars, small cups, ramekins, or other cute vessels for serving. Here’s how it comes together in a few simple steps: Enjoy it on its own or have fun experimenting with other classic flavors like vanilla bean, chocolate, coffee, caramel, or orange blossom water. We keep it simple and serve it with ripe berries, but other fresh fruit like mango or passionfruit also taste great. Everyone will love the pure creamy taste of buttermilk panna cotta!
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