There’s something timeless about panna cotta when it’s done properly — soft, delicate, and just set enough to tremble at the touch of a spoon. This buttermilk version brings a gentle tang that cuts through the richness, making the dessert feel lighter, fresher, and far more refined than the classic cream-heavy approach.
The panna cotta melts slowly on the palate, silky and clean, while the forest fruits bring brightness, acidity, and a touch of natural sweetness. Warmed just enough to release their juices, the berries create a vivid contrast in both flavour and colour — deep reds and purples against the pale, creamy base.
It’s the kind of dessert that doesn’t shout. It finishes a meal calmly, confidently, and leaves you feeling satisfied rather than heavy. Perfect after a rich main course, for dinner parties, or when you want something that feels restaurant-quality but remains beautifully simple.
Ingredients (2 Servings)
Buttermilk Panna Cotta
- 200 ml double cream
- 150 ml buttermilk
- 40 g caster sugar
- 1 tsp vanilla extract (or seeds from ½ vanilla pod)
- 1½ gelatine leaves
Forest Fruits
- 150 g mixed forest fruits (blackberries, blueberries, raspberries, redcurrants)
- 1 tbsp honey or caster sugar
- 1 tsp lemon juice
Method
Panna Cotta
- Soak the gelatine leaves in cold water for 5–7 minutes until soft.
- In a saucepan, gently heat the double cream, sugar, and vanilla. Warm it through — do not boil.
- Remove from the heat. Squeeze excess water from the gelatine and whisk it into the warm cream until fully dissolved.
- Allow the mixture to cool slightly, then gently whisk in the buttermilk.
- Pour into lightly oiled moulds or serving glasses.
- Refrigerate for at least 4 hours, or until softly set.
Forest Fruits
- Place the fruits, honey (or sugar), and lemon juice in a small saucepan.
- Warm gently for 2–3 minutes until the fruits soften and release their juices.
- Remove from heat and allow to cool slightly.
To Serve
- Unmould the panna cotta onto chilled plates or serve directly in glasses.
- Spoon the forest fruits and their juices over the top.
- Finish with a few fresh berries or a mint leaf if desired.
Nutritional Values (per serving – approx.)
- Calories: 320 kcal
- Protein: 5 g
- Carbohydrates: 28 g
- Sugars: 26 g
- Fat: 21 g
- Fibre: 3 g
Chef’s Note
This is the kind of dessert I come back to again and again. It respects simplicity and rewards restraint. The buttermilk gives it character without heaviness, and the fruit does just enough — no more, no less. When food feels calm on the plate, it lets the guest relax. And for me, that’s always the real goal.
— Florin