Buttermilk Panna Cotta Recipe

Bloom gelatin

Sprinkle 2 tsp powdered gelatin evenly over 3 tablespoons cold water in a small bowl. Let sit 5–10 minutes until gelatin softens and becomes spongy.

Infuse cream

In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 1 tablespoon vanilla (scraped seeds from a vanilla bean or 1 tbsp extract), and 1/4 tsp fine sea salt. Warm over medium-low heat, stirring occasionally, until steam appears and the sugar has dissolved (do not boil).

Dissolve gelatin

Remove the cream mixture from heat. Add the bloomed gelatin to the warm cream and whisk until fully dissolved, about 1 minute. If using a vanilla bean pod, remove it now.

Finish panna cotta base

Whisk in 1 cup buttermilk until smooth and combined. Taste and adjust sweetness if necessary. Let the mixture cool slightly (5–10 minutes).

Set panna cotta

Divide the mixture evenly among 4 small serving glasses or molds. Allow to cool to room temperature, then cover and refrigerate at least 4 hours, preferably overnight, until set (panna cotta should be slightly wobbly but hold shape).

Prepare fruit: Zest 2 oranges (reserve a little for garnish if desired). Peel the oranges and remove membranes; chop segments finely or finely mince the zest and membranes if you prefer a jammy texture. Collect juice and any membranes/trim.

Cook marmalade: In a small saucepan combine the orange zest, chopped segments (or minced peel), any collected juice, 1/2 cup granulated sugar, 1 tablespoon lemon juice and 2 tablespoons water. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Reduce and thicken: Simmer gently, stirring occasionally, until mixture thickens and becomes glossy, about 12–18 minutes. For a smoother marmellata, mash with a spoon or use an immersion blender briefly (optional). Taste and add more lemon or sugar if needed. Remove from heat and cool to room temperature (it will thicken further as it cools).

Combine dry ingredients: In a medium bowl stir together 1/2 cup all-purpose flour, 1/2 cup fine semolina, 1/4 cup granulated sugar, 2 tablespoons almond meal (if using), and 1/8 tsp fine sea salt.

Cut in butter: Add 4 tablespoons cold, cubed unsalted butter. Using a pastry cutter or your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Bake crumble: Preheat oven to 350°F (175°C). Spread the crumb mixture on a small baking sheet lined with parchment. Bake for 10–12 minutes, stirring once halfway through, until golden and toasted. Watch carefully so the semolina does not burn. Remove and let cool completely; it will crisp as it cools.

Optional crush: Once cool, break larger pieces into smaller crumble pieces for sprinkling over the panna cotta.

Layering: When panna cotta is set, spoon about 1 tablespoon of cooled orange marmellata onto each panna cotta, spreading gently but leaving some panna cotta visible at edges.

Add crumble: Sprinkle 1–2 tablespoons of the semolina cookie crumble over the marmellata or alongside it for texture contrast. Reserve a little crumble for garnish.

Garnish and serve: Top with one orange segment and a small mint leaf or micro herb per serving. Optionally sprinkle a little orange zest over the top. Serve chilled. Panna cotta will keep covered in the refrigerator for up to 3 days; add crumble just before serving to keep it crisp.