This is a light and delicious version, made with refreshing tangy buttermilk and topped with Fresh Strawberry Compote. I think you will fall in love with this dessert, it has the perfect sweetness with a hint of tang from the buttermilk.
Panna Cotta is traditionally made in small individual ramekins. Once chilled they are inverted and un-molded onto individual dessert plates. Or, you can forgo the unmolding process and serve the panna cotta in pretty dessert or wine glasses.
Help: Fresh Strawberry Compote
- 2 cups heavy (whipping) cream, divided
- 1 tablespoon gelatin (less than 2 packages)
- 2 cups buttermilk, preferably whole buttermilk
- 1 teaspoon pure vanilla extract
- ¾ cup granulated sugar
- Place ½ cup cream in a small bowl. Sprinkle the gelatin over the cream. Set aside for 5 minutes to allow the gelatin to soften.
- In a medium-sized bowl stir together buttermilk and vanilla. Set aside.
- In a medium-sized heavy-bottomed saucepan, whisk the remaining 1½ cups cream and sugar together. Cook over low heat, whisking occasionally until cream is hot, beginning to steam, and just starting to simmer around the edges of the pan. Add the cream and gelatin mixture and stir until the gelatin is dissolved. Remove from the heat.
- Add the buttermilk and vanilla mixture, stir gently to thoroughly mix. Tip: stir gently to avoid adding air bubbles into the mixture as this will cause bubbles on the surface of the panna cotta.
- Pour or ladle the hot panna cotta mixture into 6 8-ounce ramekins or dessert cups.
- Let panna cottas cool to room temperature, 30 to 60 minutes. Cover with plastic wrap and refrigerate 4 to 6 hours or overnight. The panna cottas will finish setting in the refrigerator.
- Serve plain, with fresh berries, a dessert sauce, or fruit compote. Click here for Fresh Strawberry Compote.