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Panna Cotta is an Italian dessert, the two words translating into “cooked cream.” It sets up with the assistance of gelatin and can be made with an array of dairy products, from cream to milk to buttermilk, which you will use in this recipe.
Buttermilk gives panna cotta a lovely tang. The cultured buttermilk, when left uncooked as it is in this recipe, also imparts enzymes and probiotics to your dessert.
Serve cold topped with fresh fruit.
Ready For More Cultured Buttermilk Recipes?
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