How to make homemade panna cotta with buttermilk, honey and vanilla. Jump to the Buttermilk Panna Cotta Recipe with Blueberry Sauce or read on to see our tips for making them.
Panna cotta is perfect for making ahead of time — we usually make these one or two days in advance.
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How to Make Panna Cotta
I love the combination of creamy panna cotta and blueberries. We make a quick and easy blueberry sauce, but a simple substitute is your favorite jam.
When it comes to the panna cotta, we use a whole vanilla bean. They are a bit expensive, but you can usually just buy one in the store. It is worth it, but if you don’t want to spend the money, substitute 2 teaspoons of vanilla extract – we won’t tell.
To make sure we get every bit of flavor out of the vanilla bean, we “steep” it in heavy cream and honey for about 30 minutes. This is the same idea as steeping a tea bag in hot water — all the vanilla’s sweetness and flavor will perfume the cream.
Next comes the buttermilk. I love buttermilk in panna cotta, it adds a tanginess that balances the sweetness of honey and vanilla bean. Now all that’s left to do is assemble. Divide the cream and blueberry sauce between cups or glasses and refrigerate for about 4 hours.
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Recipe updated, originally posted October 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne
Buttermilk Panna Cotta Recipe with Blueberry Sauce
I love the combination of creamy panna cotta and blueberries. We make a quick and easy blueberry sauce, but a simple substitute is your favorite jam. The panna cotta will need about 4 hours to set.
You Will NeedBlueberry Sauce
3 cups fresh blueberries or thawed and drained frozen blueberries
1 cup water
3/4 cup granulated sugar
1 tablespoon lemon juicePanna Cotta
1/4 cup water
1 (1/4-ounce) envelope unflavored powdered gelatin
2 cups heavy cream
1/4 cup honey
1 vanilla bean, split and seeds scraped or 2 teaspoons vanilla extract
1 cup whole fat buttermilk
- Make Blueberry Sauce
- Prepare Panna Cotta
- To Finish
Add blueberries, water, and sugar to a medium saucepan over medium heat. Bring to a boil then add the lemon juice and reduce heat to medium low. Simmer until the sauce begins to thicken, about 10 minutes. Occasionally stir and use the back of a wooden spoon to crush a few of the blueberries into the sauce. Cool to room temperature.
Add cream, honey, vanilla bean and seeds to a medium saucepan over medium heat. Bring to a simmer then remove from the heat, cover and allow the cream to steep for 30 minutes.
After 30 minutes, add 1/4 cup of water to a small bowl and sprinkle with powdered gelatin.
Reheat the cream, remove the vanilla pod, and then add reserved gelatin. Remove from heat and whisk well until gelatin has dissolved. Add buttermilk and whisk until blended.
To assemble, spoon a small amount of blueberry sauce into the bottom of each serving glass/bowl then carefully pour the panna cotta mixture over the blueberry sauce (the sauce may mix into the panna cotta slightly, this is normal).
Leave at room temperature for 20 minutes, and then store, covered in the refrigerator until set, about 4 hours.