Good times and great recipes straight to your inbox

Buttermilk 01
recipe

Buttermilk Panna Cotta

Serves: 4

Hands On Time:

Total Time:

Ingredients

  • 1 envelope unflavored gelatin
  • 2 tablespoons milk or cold water
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup creme fraiche or sour cream
  • 1 cup buttermilk
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Finely grated zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice

Instructions

Put the gelatin in a small bowl and add the milk or water to moisten. Set aside.
Heat, while stirring, the cream and sugar in a small saucepan over medium heat until the sugar is completely dissolved and the cream just comes to a simmer. Remove immediately from the heat and whisk in the softened gelatin until completely dissolved. Set aside and let cool for 5 minutes.
Add the creme fraiche or sour cream and whisk until well-blended. Whisk in the buttermilk, salt, vanilla, lemon zest and lemon juice.
Spoon into 4 teacups, ramekins or parfait glasses, cover with plastic wrap and refrigerate until set, 2 hours or overnight. (If you want to unmold the blancmange, just before filling, dip the teacups or ramekins in cold water and do not dry. Dip the teacups or ramekins in hot water for a few seconds just before serving to loosen.)
Delicious served with fresh sliced peaches and blueberries.


Nutrition

Per serving: 382 calories (percent of calories from fat, 62), 5 grams protein, 32 grams carbohydrates, trace fiber, 27 grams fat (17 grams saturated), 9 milligrams cholesterol, 234 milligrams sodium.

About the recipe

Buttermilk gives this cool, creamy, satiny-smooth custard a Southern twang. It's elegant and refined, yet incredibly easy to make, and a perfect foil for whatever fruits are in season.

We'd love your feedback!

Have you made this recipe? Are there any tips or tricks you think we should add? Click below to take a short survey and share your thoughts.

Next Recipe:
Buttermilk Custard

Shop our goods

SK_Icons

Southern Kitchen receives commissions from some of these merchants.

SUGGESTED RECIPES