Cultured Vanilla Buttermilk Panna Cotta


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.


  • 2 tablespoons water
  • 2 teaspoons (1/4-ounce envelope) unflavored powdered gelatin
  • 1 cup cream; organic is best
  • 1/2 cup sweetener
  • 1/4 teaspoon salt
  • 2 cups cultured buttermilk
  • 1-1/2 teaspoons vanilla extract



Pour water into a small bowl. Sprinkle gelatin over the top and allow to sit and dissolve, undisturbed, for ten minutes or until completely dissolved.

In a small saucepan over low heat, heat cream, sweetener, and salt, whisking constantly until sweetener dissolves. Add the gelatin mixture and keep whisking until combined. Continue to heat until just before the simmering point and then remove from heat.

Pour into a bowl and allow to cool to about 110°F. At this point, pour buttermilk and vanilla extract in and whisk to combine.

Pour into six serving containers such as ramekins or jam jars and cover tightly with lids or plastic wrap. Place in refrigerator and allow to set up for at least 4 hours, or up to 2 days.

Serve cold with fresh berries or stone fruits sliced on top.


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Cultured Vanilla Buttermilk Panna Cotta

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