This Buttermilk panna cotta is sweet, creamy and a little tangy. This quick and luxurious, make-ahead dessert, has a vibrant blood orange jelly and syrup and uses only a few ingredients.
300mlthickened pourable cream (heavy cream)(1 cup + ¼ cup / 10 floz)
1teaspoonvanilla extract
Pinchof salt
For the Blood Orange Syrup (optional)
¾cupblood orange juice(180ml)
¼cupwater(60ml)
¼cupsugar(60ml)
For best results, always weigh ingredients where a weight is provided
Instructions
BLOOD ORANGE JELLY: See notes if you're planning on turning the panna cotta out of the moulds.
Place 6 glasses, ramekins or moulds in a baking pan (this just helps to transport them in and out of the fridge easily).
Pour the blood orange juice into a small saucepan and sprinkle gelatin evenly over the top. Let it sit for 2 minutes then turn the heat on low and stir until the gelatin dissolves.
Add the sugar and stir for another minute until dissolved.
Turn the heat off and divide mixture evenly between your ramekins. Place in the fridge to set for one to two hours. It's best to make the panna cotta when the jelly has a set texture but you can make it before if needed (see notes).
BUTTERMILK PANNA COTTA: Pour the buttermilk into a small saucepan and sprinkle the gelatine evenly over the top. Let it sit for 5 minutes until wrinkly then turn the heat on low, stirring until the gelatine has dissolved.
Add the sugar and stir for another minute until dissolved. Do not ever let it simmer or boil.
Turn the heat off and add the cream, vanilla and salt and stir well. If you like, you can pour it through a fine-mesh strainer to remove any bits of gelatine that may not have dissolved.
It's easiest to pour the mixture into the ramekins from something that has a spout. Pour the cream mixture evenly into your ramekins over the jelly. Place in the fridge to set for 3-4 hours or until set.
BLOOD ORANGE SYRUP: Pour the blood orange juice, water and sugar into a small saucepan.
Stir over low heat until the sugar dissolves, then simmer on low for around 20 minutes until thickened.
Allow the syrup to cool to room temperature before serving with the panna cotta.
The syrup can be made ahead and stored in the fridge. Warm in microwave for 10 seconds to make it more pourable.
Take the panna cottas out of the fridge 10 minutes before serving.
TURNING OUT THE PANNA COTTA: If you want to turn the panna cottas out onto plates start by dipping the ramekin into a bowl of hot water for 10-20 seconds.
Now, gently press down all around the top with your fingertip to release it. Holding the glass on a slight angle, press down on the part closest to the top edge of ramekin until you see the vacuum release.
Place an upturned serving plate on top of the glass then turn it over to invert panna cotta onto the plate. Remove the glass and it's ready.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons).
If you plan on turning the panna cotta out onto your serving plates, start by lightly oiling 6 moulds or ramekins.
You can make the panna cotta mixture right after the jelly mixture, then just place it back over low heat and stir until it becomes fluid enough to pour over the jelly when they're ready.
Don't fee like blood orange? You could simply add a drizzle of honey, maple syrup or caramel and some fresh raspberries, strawberries or blackberries. Remember, the buttermilk panna cotta itself is only slightly sweet so it will need a little sweetness in the from of some kind of syrup. See variations in my post above for more ideas.
Serving style: What can you serve panna cotta in? Pretty much anything is the answer. Ramekins, pretty glasses, even mason jars or jam jars.
Yield: This recipe makes 6 panna cottas roughly 1 cup in volume (including the jelly).
Storage: Your buttermilk panna cottas should be stored in the fridge until ready to serve. They can be made 2-3 days ahead but make sure they are in an airtight container or covered tightly with plastic wrap.
Calories: 335kcal
Author: Marie Roffey
Course: Dessert, Sweets
Cuisine: Italian
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.