Buttermilk Panna Cotta with Strawberry Jelly



First off, I have to express a huge thanks to my wonderful sister and co-baker who has managed to add quite a few incredibly yummy looking recipes the last couple of weeks. I’ve been under the weather and I am so grateful that she picked up my slack. So let’s hear it for awesome sisters (and Olivia!) “Hurray”!


Okay, now on to the food… This recipe is completely inspired by and is only a slightly modified version of  the Buttermilk Panna Cotta with Rhubarb Strawberry Jelly that was featured in this month’s Bon Appetit (aka my food bible). Now that spring is kicking in, I am turning towards warm weather desserts such as panna cotta. You can make a jelly using pretty much any fruit that appeals to you and the result is fresh and absolutely delicious.




Buttermilk Panna Cotta with Strawberry Jelly (adapted from “Buttermilk Panna Cotta with Rhubarb Strawberry Jelly“)

Makes 6-8 servings (depending on how generous you are)


Panna Cotta

1 1/4 teaspoon gelatin powder

1 1/4 cup half and half

1/3 cup sugar

1/4 tsp kosher salt

1 vanilla bean, halved and scraped

1 1/4 cup low-fat Buttermilk

1 cup low-fat sour cream

  1. Sprinkle gelatin for panna cotta over 1/4 cup of cold water in a small bowl and set aside for 10 minutes to soften.
  2. In a medium saucepan combine the half and half, sugar, salt and vanilla bean, seeds and pod.
  3. Bring to a simmer, remove from heat, and remove vanilla pod. Stir in softened gelatin and set aside to cool.
  4. Once it’s cooled down, add the buttermilk and sour cream, stirring until completely smooth.
  5. Ladle the panna cotta into individual ramequins or small glasses, and place in the fridge for at least two hours.



1 16 oz pack of strawberries, stemmed, hulled, and sliced into quarters

2 tbsp sugar

1/2 tsp gelatin powder

  1. In a heatproof bowl, combine the strawberries and sugar. Cover tightly with plastic wrap and set over a pan of simmering water. Cook, without stirring for one hour.
  2. Sprinkle the 1/2 tsp of gelatin over 2 tbsp of cold water and set aside to soften for 10 minutes.
  3. Add softened gelatin to the bowl of cooked strawberries and stir until fully incorporated.
  4. Ladle jelly over the firmed up panna cottas, cover with plastic wrap and place in the fridge for two-four more hours until the jelly has firmed up.
  5. Uncover and serve!



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