Buttermilk Panna Cotta With Vanilla Bean

buttermilk-panna-cotta Yunhee Kim


  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1 vanilla bean
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 2 cups low-fat buttermilk


1. Place the heavy cream and sugar in a medium saucepan over medium-high heat. Cut the vanilla bean in half lengthwise, and scrape the seeds into the heavy cream. Add the cut vanilla bean to the cream. Bring the mixture to just a boil, and turn off heat. Cover pot, and let steep for 30 minutes.

2. Sprinkle unflavored gelatin over 1/2 cup cold water in a small bowl. Let the gelatin bloom while the heavy cream mixture is steeping.

3. Bring heavy cream mixture back to a simmer, and slowly whisk in melted gelatin mixture. Add buttermilk, and whisk until combined.

4. Pour into individual glasses or bowls, and gently cover with plastic wrap. Chill for about 3 hours or overnight; serve.

    Prep: 40 minutes; Chill: 3 hours or overnight.
  • Yield: Makes 8 serving (serving size: 4 ounces)

Nutritional Information

Calories per serving: 179
Fat per serving: 12g
Saturated fat per serving: 7g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 3g
Carbohydrate per serving: 16g
Fiber per serving: 0.0g
Cholesterol per serving: 43mg
Iron per serving: 0.0mg
Sodium per serving: 78mg
Calcium per serving: 92mg

Good to Know

Velvety and with just a hint of sweetness, this light version of the classic egg-less custard has all the rich creaminess of the original for less than 200 calories per serving. Portion the dessert into festive glasses or bowls and chill overnight for an elegant, no-fuss presentation at your next dinner party. Scatter a few of your favorite berries or seasonal fruit on top for a dash of color and vitamin C.

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