Buttermilk Panna Cotta

As simple as it is delicious! 

You won’t see too many people turn down rich and creamy, yet light and so easy to eat, Buttermilk Panna Cotta.  Replacing almost half of the 35% milk fat cream with 1% milk fat buttermilk would not put this under the category of, “desserts made lighter”, or “light dessert versions”, although it obviously is lower in fat and calories, we just don’t say so.

We will say that it is just a Panna Cotta with a different flavour and indulge!  With a twist or a tang and almost a light cheesecake taste.

It is an elegant dessert, and as long as you have given it time to set, it is so simple it hardly needs it’s own blog, much less a video!

Panna Cotta is a silky smooth cream based eggless custard.  This deliciously rich, yet refreshing dessert gets its firmness from gelatine.

This Italian dessert is traditionally unmolded, similar to Bavarian Custard which is stabilized with gelatine, but also uses eggs.  Both are usually served with fruit or fruit sauce.

Panna Cotta with the addition of buttermilk makes it light and refreshing and adds a bit of a lemony zing, perfect with the addition of a traditional fruit sauce.

I have added blueberry because it goes nicely with the acidity.

A few fresh berries and a bit of thinned out fruit preserves will do nicely as well.

I like Panna Cotta not too firm, but I still like to release it, so make sure it has been well chilled.

If you are serving it from the dish, it can be less solid, that is, you could use a bit less gelatine, or a couple more tablespoons of cream if you wanted to.

Buttermilk Panna Cotta with Wild Blueberry Sauce

Gelatine must be softened in cold liquid, then heated to completely dissolve, but not too hot or for too long, or the gelatine breaks down and does not set. 

You don’t want your cream or buttermilk to boil either, or it may split and curdle.

Give your cold softening liquid enough room to be sprinkled over, maybe in two passes, the gelatine needs to be spread out,  then let it soften.  It has softened when you can no longer see dry gelatine on the top.  It will be transparent.  I then heat it in the microwave for about 15 seconds before adding it, lastly, to the heated cream.

Make sure you stir the gelatine before adding, then use a rubber spatula to get all of the dissolved gelatine, or you will not have used the recommended amount.

If you are using gelatine sheets, add 3 to water to soften, shake off excess water and add to the hot cream at the end as well.

How to Make Buttermilk Panna Cotta

1. Pour the cold water into a bowl so it has a greater surface area to spread the gelatine out.

2. Sprinkle the gelatine over and let stand to bloom for about 10 minutes while you heat the cream and sugar.

3. Oil 7 -½ cup (125mL) ramekins. 

If you do not plan on turning out the panna cotta onto a plate, you don’t need to oil the serving dish.

Set aside for the gelaine to absorb the liquid, or “bloom”

4. In a medium saucepan, combine the whipping cream and sugar.

5. Heat on medium for about 5 minutes. It can simmer, but don’t boil it.

Warm the gelatine to dissolve

6. I microwave the gelatine for about 15 seconds, then add it to the hot cream and sugar.

Make sure you scrape all of the gelatine in.

7. Remove the saucepan from the heat, or turn it off, and add the buttermilk and the vanilla extract.

Use a scraper to get all of the gelatine in and stir

8. Stir and strain through a fine sieve into a measuring cup or something you can pour from.

It is a good idea to refrigerate the mixture to cool a bit, at least no longer hot, before portioning, for a more uniform panna cotta.

9. Stir, then pour about ½ cup (125mL) (which is considered a serving) or so into your serving dishes or ramekins to unmold. I measure a generous ½ cup (125mL).

10. Refrigerate at least 4 hours.

To serve unmolded, place a plate on top and turn it over and give it a shake.  You should hear it fall out. 

If it needs help, run a small knife or spatula carefully around the inside of the ramekin.  You could place the ramekin in a bowl of hot water for a few seconds, but gelatine dissolves again quite quickly, so don’t let it get too warm.

If you wet the plate a little bit, you will be able to move the Buttermilk Panna Cotta if it is not centred. Remember that it may also slide around if you wet it too much.

Garnish with blueberries or blueberry sauce.  Add a drizzle of honey if you would like.  Strawberries or strawberry sauce or any fruit sauce would be great.