Panna cotta, which translates to “cooked cream,” is a delicious Italian dessert made with thickened milk and gelatin. It’s a silky treat that can be quickly and easily thrown together, just as easy as baking cookies or cake for guests.
In this version, we use buttermilk to add a bit more flavor depth. Though, vegan options can be found. It’s also gluten-free and can accommodate many dietary requirements, too.
We especially love that this dessert is a “make ahead” … requiring a few hours to chill in the fridge. Or up to 2 days, so you can really get ahead of dinner party prep. Plus, serving in small jars just adds to the charm of this simple treat. Customize with in-season or favorite fruit.
Ready to try it? Follow along with the recipe, including the how-to video, below.
- 1¾ tsp unflavored gelatin
- 3 tbsp cold water
- 1¾ cups heavy cream
- ½ cup granulated sugar
- 1 tsp vanilla bean paste or vanilla extract
- ½ tsp kosher salt
- 1½ cups whole buttermilk
- Sprinkle gelatin over 3 tablespoons cold water in a small bowl; let stand 5minutes to dissolve, stirring once.
- Meanwhile, combine heavy cream, sugar, vanilla, and salt in a small sauce pan over medium heat, and cook, whisking often, until sugar dissolves and mixture is hot, 4 to 5 minutes (do not boil). Remove from heat.
- Whisk gelatin mixture into cream mixture until fully dissolved.
- Pour mixture through a fine wire — mesh strainer into a large measuring cupwith a spout; discard solids. Stir in buttermilk.
- Pour mixture evenly in to 6 (6-ounce) ramekins or straight-sided glasses (about ½ cup each).
- Chill, uncovered, until set, atleast 6 hours or up to 2 days.
- Serve in ramekins/glasses, or invert on to serving plates. (To invert,run an off set spatula around edges of panna cotta. Dip bottom half of
ramekin in hot water for 10 seconds. Invert panna cotta on to serving plate.)
- Top with fresh berries and sauce, if desired.