Panna cotta is apparently a dessert that is supposed to be complicated (or so I have been told) but for the life of me I cannot understand why that would be. It’s super simple and super delicious. A blend of buttermilk and cream gives this dessert a great mix of flavors to pair with the sweet nectarine puree.
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Buttermilk Nectarine Panna Cotta
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy panna cotta gets a fruity twist with sweet nectarines and tangy buttermilk. A simple dessert thats surprisingly elegant.
Ingredients
- 9 leaves of gelatine
- 2 cups (473 ml) single cream
- 1 cup (227 g) granulated sugar
- 2 tsp vanilla essence
- 1 1/2 cups (355 ml) buttermilk
- 4 ripe nectarines
- juice of 1 lemon
Instructions
- Soak 7 gelatin leaves in cold water for at least 5 minutes.
- Heat cream, sugar, buttermilk, and vanilla essence in a saucepan over medium-high heat, stirring until sugar dissolves.
- Remove from heat, stir in gelatin leaves until dissolved, and strain the mixture.
- Cool slightly, then pour into glasses and refrigerate, covered with plastic wrap.
- Peel nectarines (carve a cross at the bottom, pour hot water over them, let stand, then peel like a tomato).
- Finely chop the nectarine flesh, remove pits, and puree until smooth.
- Strain the puree, pressing well to extract all juice.
- Soak remaining gelatin leaves in cold water.
- Gently heat nectarine puree over low heat until just hot enough to dissolve the gelatin.
- Stir in lemon juice.
- Cool, then pour over the panna cotta in the glasses and refrigerate for another 2 hours.
Notes
- For a smoother panna cotta, use a fine-mesh sieve to strain the cream mixture after incorporating the gelatin.
- If nectarines are out of season, substitute with peaches or apricots for a similar flavor profile.
- To prevent a skin from forming on the panna cotta, press plastic wrap directly onto the surface before refrigerating.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 40
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 30
Frequently Asked Questions
What does the buttermilk add to the panna cotta?
Buttermilk gives the panna cotta a subtle tang that balances the sweetness and richness of the cream. It also makes the texture slightly lighter and less dense than a traditional all-cream version. 
How much gelatin should I use, and can I substitute agar-agar?
Standard panna cotta uses about 2 teaspoons of powdered gelatin per 2 cups of liquid for a soft, just-set consistency. Agar-agar can substitute at roughly half the quantity, but it sets firmer and slightly grainier.
How do I get the nectarine topping to sit cleanly on top without sliding?
Make sure the panna cotta is fully set before spooning over the nectarines. A light maceration with sugar and a squeeze of citrus will create a syrup that stays in place better than plain fruit.
Hi Karen,
I am not sure where you would be able to buy gelatin in Massachusetts but I do know that you can buy them online at – for instance – Amazon here http://www.amazon.com/dp/B009GJW6LW?psc=1
Where am I likely to find gelatin leaves? I live in Massachusetts.