Our Favourite Buttermilk Panna Cotta / by Linda Klimack

Panna Cotta is a delightfully smooth milk dessert that is complemented by any number of simple toppings.

2 tablespoons water
1½ teaspoons gelatin powder
1 cup whipping cream
1 - 2 teaspoons freshly grated lemon rind
½ cup granulated sugar
2 cups whole milk or buttermilk (buttermilk gives a fabulous added flavour)
2 teaspoons vanilla extract

  • Put the water in a small bowl and pour the gelatin powder over it, there is no need to stir.
  • Heat the cream, sugar and lemon zest in a saucepan over medium high heat. 
  • Let the mixture come to a slight boil, stirring to dissolve the sugar.
  • By the time the sugar dissolves the gelatin should have absorbed most of the water.
  • Add the gelatin to the cream and whisk until it dissolves.
  • Remove the saucepan from the heat.
  • Chill the mixture by placing the pan in cold water in your kitchen sink.
  • When the mixture is lukewarm to the touch, add the buttermilk or milk and the vanilla.
  • Strain the mixture to remove the lemon rind and divide the mixture between ramekins.  This recipe will fill about 6 of the 4 ounce ramekins. 
  • Chill the ramekins in the fridge for at least 4 hours to set. If you intend to keep them overnight, cover each ramekin with some plastic wrap. They will keep for several days.
  • These should be served straight from the fridge.
  • Top with something like: a tablespoon of jam, fruit compote, syrup or chocolate sauce.