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 Tbsp. water
- 2 tsp. unflavored powdered gelatin
- 1 cup cream
- 1/2 cup sweetener
- 1/4 tsp. salt
- 2 cups cultured buttermilk
- 1 1/2 tsp. vanilla extract
- Pour water into a small bowl. Sprinkle in gelatin to dissolve, undisturbed, for 10 minutes or until completely dissolved.
- In a small saucepan over low heat, heat cream, sweetener, and salt, whisking constantly until sweetener dissolves.
- Add gelatin mixture and continue whisking until combined. Continue to heat until just before the simmering point and then remove from heat.
- Pour into a bowl and cool to about 110°F. 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 to set for at least 4 hours, or up to 2 days.