Mark Bittman

Cooked Cream

Buttermilk Panna Cotta

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

Panna cotta is a no-brainer, sweetened cream thickened with gelatin. It has long been made with whatever dairy is around, and I think it’s far better when a certain amount of the cream is replaced by buttermilk. The result is more complex and not so stultifyingly rich.

Ingredients

  • 1½ cups buttermilk
  • One ¼-ounce envelope unflavored gelatin

Method

  1. Put ½ cup of the buttermilk in a medium saucepan with a lid and sprinkle the gelatin over it; let sit for 5 minutes. Turn the heat to low and cook, stirring, until the gelatin dissolves completely.
  2. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add b