Buttermilk Panna Cotta

Why You’ll Love This Recipe

• Silky, tangy panna cotta meets bright, jammy blackberries.
• Beautiful swirls and crunchy shortbread make it dinner-party worthy.
• Make-ahead friendly; assemble in minutes before serving.
• Simple ingredients, reliable set, and approachable steps.

Grocery List

• Produce: Blackberries, lemon, fresh thyme
• Dairy: Heavy cream, low-fat buttermilk
• Pantry: Granulated sugar, vanilla extract, kosher salt, powdered gelatin, shortbread cookies

Full Ingredients

Buttermilk Panna Cotta

• 2 cups heavy cream
• 1/3 cup granulated sugar
• 2 teaspoons vanilla extract
• Pinch kosher salt
• 2 1/4 teaspoons powdered gelatin (about 1 envelope, 7 g)
• 3 tablespoons cold water (for blooming gelatin)
• 1 cup low-fat buttermilk

Blackberry Thyme Compote

• 2 cups blackberries (fresh or frozen; about 10 ounces)
• 3 tablespoons granulated sugar (more to taste)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 2 small sprigs fresh thyme

Topping and Garnish

• 2 ounces shortbread cookies, crushed (about 6 small cookies)
• 6 small sprigs fresh thyme

Step-by-Step Instructions

Step 1: Bloom the gelatin

In a small bowl, sprinkle 2 1/4 teaspoons powdered gelatin evenly over 3 tablespoons cold water. Let stand for 5 minutes to hydrate. The surface should look wrinkled and fully moistened.

Step 2: Warm the cream base

In a medium saucepan, combine the heavy cream, 1/3 cup sugar, vanilla, and a pinch of salt. Heat over medium, stirring, until the sugar dissolves and the cream is steaming, 3–5 minutes. Aim for about 170°F; do not let it boil.

Step 3: Dissolve gelatin and add buttermilk

Remove the pan from heat. Add the bloomed gelatin and whisk until completely dissolved, 30–60 seconds. If the mixture is above 150°F, let it cool for 2 minutes off heat before whisking in the buttermilk to keep it silky and prevent curdling. Whisk in the buttermilk until smooth. For an ultra-smooth texture, strain through a fine-mesh sieve into a measuring jug.

Step 4: Portion and chill to set

Divide the mixture among six 4-ounce ramekins or small glasses. Let stand at room temperature 10–15 minutes to release any surface bubbles. Cover and chill until set and jiggly in the center, at least 4 hours or up to 48 hours. Keep refrigerated at 34–40°F.

Step 5: Cook the blackberry-thyme compote

In a small saucepan, combine blackberries, 3 tablespoons sugar, lemon juice, zest, and thyme sprigs. Bring to a gentle simmer over medium heat. Cook, stirring occasionally and lightly mashing some berries, until the juices thicken to a syrupy consistency, 6–8 minutes. The compote should be glossy and around 205–210°F. Remove from heat, cool to room temperature, then discard the thyme sprigs.

Optional for a cleaner swirl: Strain half of the compote through a fine sieve to make a smooth coulis; mix it back in or use separately for defined marbling.

Step 6: Swirl, top, and garnish

Right before serving, spoon 1–2 tablespoons compote over each panna cotta. Use a toothpick or skewer to drag lines through the compote, creating a simple swirl on the surface. Sprinkle with crushed shortbread cookies and finish with a small sprig of fresh thyme.

To unmold: Dip the outside of each ramekin in hot water for 5–8 seconds, loosen the edge with a thin knife, and invert onto a chilled plate. Spoon compote around or on top, swirl, then add cookies and thyme.

Step 7: Serve

Serve immediately after adding the cookies so they stay crunchy. Keep leftovers chilled and add fresh cookie crumbs just before eating.

Pro Tips

• Do not boil the cream; higher heat can split dairy and weaken the gelatin set.
• For a firmer, unmoldable panna cotta, increase gelatin to 2 1/2 teaspoons; for extra-soft and delicate, reduce to 2 teaspoons.
• Sheet gelatin swap: Use 2 gold-strength sheets; soak in cold water 5 minutes, squeeze dry, and whisk into the hot cream as you would powdered.
• Strain the base for the smoothest texture and to remove any undissolved bits.
• Use frozen blackberries straight from the freezer; simmer 1–2 minutes longer if needed.

Variations

• Balsamic-black pepper blackberries: Add 1 teaspoon aged balsamic and a pinch of freshly ground black pepper to the compote at the end of cooking.
• Honey-vanilla panna cotta: Replace half the sugar in the panna cotta with 2 tablespoons honey for a floral note.
• Herb swap: Try lemon verbena or basil in place of thyme for a brighter herbal aroma.

Storage & Make-Ahead

Panna cotta can be made up to 2 days in advance; keep covered and refrigerated. Blackberry compote keeps 1 week in the refrigerator or 2 months in the freezer. Add crushed shortbread and garnish just before serving to maintain crunch. Freezing panna cotta is not recommended; gelatin-based desserts can weep after thawing.

Nutrition (per serving)

Approximate: 420 calories; 31 g fat (19 g saturated); 39 g carbohydrates; 4 g protein; 3 g fiber; 120 mg sodium. Values will vary based on brands and cookie choice.