Buttermilk Panna Cotta

This year, we started leaving daily treats in the cottages and suites. This delicious panna cotta was one of our most requested recipes. We are still getting amazing raspberries and blackberries at the Holland Farmers Market but we know that they will come to an end. This winter we’ll experiment with adding chocolate to this easy recipe.

By the way, our ceramic ramekins came from Pier One. They are very reasonably priced and who doesn’t like their own individual dessert!

Buttermilk Panna Cotta

1 cup plus 2 tablespoons heavy cream

1/2 cup sugar

3 tablespoons cold water

1 packet of powdered gelatin

1 2/3 cups buttermilk

1/8 teaspoon salt

Heat cream and sugar in a medium saucepan over medium heat for 7 minutes

Put water in small bowl and sprinkle gelatin over it. Let stand 5 minutes

Stir gelatin into warm cream mixture until melted. Stir in buttermilk and salt. Ladle into 8 4 oz ramekins. Refrigerate, loosely covered until set, 2 hours.

Ramakin filled with Panna Cotta topped with raspberries and a blackberry next to plate of biscotti.

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