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Buttermilk Panna Cotta

Buttermilk Panna Cotta

Serves: 4

Hands On Time: 

Total Time: 


1 envelope unflavored gelatin
2 tablespoons milk or cold water
1 cup heavy cream
1/2 cup sugar
1/4 cup creme fraiche or sour cream
1 cup buttermilk
2 tablespoons fresh lemon juice
Finely grated zest of 1 lemon
1/2 teaspoon vanilla 
1/4 teaspoon salt
Sliced peaches
Fresh blueberries


Put the gelatin in a small bowl and add the milk or water to moisten. Set aside.

In a small saucepan, heat the cream and sugar over medium heat, stirring constantly, until the sugar is completely dissolved and the cream just comes to a simmer. Immediately remove from the heat and whisk in the softened gelatin until completely dissolved. Set aside and let cool for 5 minutes.

Whisk in the creme fraiche. Whisk in the buttermilk, lemon juice, lemon zest, vanilla and salt.

Spoon into four teacups, ramekins or parfait glasses, cover with plastic wrap and refrigerate until set, at least 2 hours or up to overnight.

Serve with fresh sliced peaches and blueberries.


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.

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.