Have you ever had a wonderful panna cotta? Well this one is even better. The buttermilk (despite being so healthy and good for you) makes the panna cotta lighter and I don’t know how to explain it … just better!
And (as usually here), it’s so simple to make!
Buttermilk panna cotta
For the panna cotta
12 sheets gelatin
400ml heavy cream
10 tbsp sugar
1/2 pod vanilla, split lengthwise
400ml cup buttermilk
For the raspberry sauce
1 cup raspberries (I use frozen)
3-4 tbsp sugar
Put the gelatin sheets in water to soften.
Pour the cream and sugar into a saucepan. Scrape seeds from vanilla pod into the pan.
Heat the cream over small heat until the sugar dissolves.
Take the water out of the gelatin, then add the gelatin into cream.
Stir well until the gelatin dissolves.
Stir in the buttermilk
Pour into ramekins, cover with plastic foil and place in the fridge for 3 hours.
Before serving place the raspberries and sugar in a saucepan and bring to boil.
Place the ramekins in a pan filled out with hot water for around 1 minute, it should melt the panna cotta just enough to allow you to take it out of the ramekin onto a plate.
Place a spoonful of raspberry sauce on each panna cotta. And it's ready to serve!