Gluten Free Buttermilk Panna Cotta with Italian Pine bud Syrup
An Italian classic - beautifully soft, creamy vanilla bean and buttermilk panna cotta topped with a unique Italian specialty!
Servings: 6 people
Calories: 350kcal
Equipment
- Six cups/bowls/ramekins
- Medium/small saucepan
- Candy thermometer
- Whisk
Ingredients
- 2 tsp powdered, flavorless gelatin
- 3 Tbsp cold water
- 1 1/4 Cup heavy cream
- 1/2 Cup white sugar
- 1 whole vanilla bean (or 1 tsp vanilla)
- 1/4 tsp salt
- 2 Cups buttermilk
- 3 Tbsp Italian pine bud syrup for topping if you can't find it, a good balsamic reduction/glaze tastes great too! or just fresh fruit
Instructions
- First, set all of your cups/ramekins out on the counter so you're ready to pour in the panna cotta mixture (and make sure you have enough room in your fridge for all of them!).
- Then, make the panna cotta! Put the 3 Tbsp of cold water into a shallow, wide bowl and sprinkle the gelatin over the water so that all of the powder gets some liquid/can hydrate. Let sit on the counter away from the stove for 5-10 minutes to bloom/hydrate.
- Separately, start warming your cream and sugar in a small-medium saucepan over med-low heat - stirring constantly so that the mixture does not boil or burn. Using a candy thermometer attached to the pan, heat the mixture until it reaches 170° F then turn off the heat, remove the thermometer, and stir in the bloomed gelatin (make sure you scrape all of it into the cream!), salt, and vanilla bean seeds (cut the vanilla bean lengthwise and use a knife to scrape out the seeds) or extract until fully combined. Finally, add in the buttermilk and stir until smooth. If you're worried about lumps, strain liquid through a sieve. Then pour the mixture evenly into your six receptacles.
- Place six cups/bowls carefully in the fridge and let chill for at least 8 hours or just overnight (we made ours right before bed).
- Once the panna cotta has set, it should be still a little jiggly but should stay in the cups if turned over. You can find instructions for turning your panna cotta out onto plates to serve, though we like to serve it still in the glasses, especially if you're using nice dessert cups/glasses! Plus, it's way faster if you need a fancy dessert served in a pinch!
- Finally, top each of your panna cotta with about 1-2 tsp of pine bud syrup and serve! If you can't find pine bud syrup, a good, thick, balsamic reduction/glaze is lovely too, or just fresh fruit/fruit syrups!