Fluffy and Tangy Buttermilk Panna Cotta with Sweet Berry Compote

This buttermilk panna cotta dessert topped with a fresh berry compote is the perfect light and creamy treat with a tangy twist. The smooth, velvety panna cotta gets its unique flavor from the addition of buttermilk, which lends it a delicious tang that pairs perfectly with the sweet mixed berry compote.

Panna cotta is an Italian cooked cream dessert that is typically made with heavy cream or milk. Using buttermilk instead gives it a wonderful tanginess that offsets the rich sweetness of the cream. Gelatin is also used to allow the panna cotta to set into a soft, wobbly custard once chilled.

Make the panna cotta by heating cream, buttermilk, and sugar together until just steaming. Then stir in bloomed gelatin and vanilla. Pour into ramekins and refrigerate for at least 4 hours until set.

Meanwhile, the berry compote is made by simmering fresh raspberries, blueberries, and blackberries with sugar and lemon juice and zest. The compote retains the bright fresh flavor of the berries, with the sugar and lemon providing enhancement rather than overpowering their taste.

To serve, run a knife around the edges of the ramekins to loosen the panna cotta and invert onto plates. Top with a vibrant spoonful of the mixed berry compote for a beautiful presentation.

The contrast of the silky texture of the buttermilk panna cotta and the juicy berry compote makes each bite a delight. This simple yet elegant dessert is sure to be a new favorite after-dinner treat.

Fluffy and Tangy Buttermilk Panna Cotta with Sweet Berry Compote

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Silky smooth buttermilk panna cotta gets a tangy twist and is served with a vibrant berry compote for a light, creamy, and flavorful dessert.

• Total Time: 5 hours 10 minutes
• Yield: 4–6 servings 1x

Ingredients

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1. For the Panna Cotta:

   • 2 cups heavy cream
   • 1 cup buttermilk
   • 1/3 cup sugar
   • 2 teaspoons vanilla extract
   • 2 1/2 teaspoons unflavored gelatin

   For the Berry Compote:

   • 2 cups mixed berries (raspberries, blueberries, blackberries)
   • 2 tablespoons sugar
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice

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Instructions

1. Bloom the gelatin by sprinkling over 2 tablespoons of cold water and letting sit for 5 minutes.
2. Heat the cream, buttermilk, and sugar in a saucepan over medium heat, stirring frequently, until steam starts to rise from the surface. Remove from heat.
3. Stir in the bloomed gelatin and vanilla extract until fully dissolved.
4. Divide the mixture evenly into 4-6 ramekins. Refrigerate for at least 4 hours until set.
5. Make the berry compote by combining all ingredients in a saucepan over medium heat. Cook for 5 minutes, stirring frequently, until berries start to break down. Remove from heat and let cool.
6. To serve, run a knife around the edges of the ramekins and invert onto plates. Top with berry compote.

Notes

The panna cotta itself comes together very quickly but needs several hours to chill and set in the fridge before serving. The berry compote can be made in just 5 minutes right before serving.

• Author: Lindsey Chastain
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: dessert

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