Buttermilk Panna Cotta with Rhubarb Carrot Jam

Jun 03, 2025

There’s something timeless and elegant about panna cotta—silky smooth, gently set, and endlessly versatile. This version is made with tangy buttermilk, which adds a light, refreshing flavor that balances the richness of cream. I love making this as a spring dessert, especially when I can top it with my rhubarb and carrot jam. The tartness of rhubarb and the earthy sweetness of carrot make it a fabulous seasonal pairing. It’s simple enough for a weeknight treat, but special enough for guests.

Ingredients

2 ½ teaspoons (7.5 g) powdered gelatin (or 6 sheets of gelatin if you prefer sheets)
⅓ cup (80 g) cold water
2 ¼ cups (540 g) heavy cream
1 cup (200 g) granulated sugar
1 tablespoon (16 g) vanilla bean paste
3 ⅓ cups (800 g) buttermilk

Carrot & rhubarb jam or try any seasonal fresh fruit, preserves or compote

Method

Sprinkle the powdered gelatin over the cold water in a small bowl and let sit for 5 to 10 minutes to bloom.

In a medium saucepan, combine the heavy cream, granulated sugar, and vanilla bean paste. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes just to a simmer. Do not boil.

Remove from heat and whisk in the bloomed gelatin until completely dissolved.

Whisk in the buttermilk until the mixture is smooth and uniform.

Strain through a fine mesh sieve into a large measuring cup or pitcher.

Pour into individual ramekins or serving glasses. Let cool at room temperature for 15 to 20 minutes, then refrigerate for at least 4 hours, or until fully set.

Serve chilled. Just before serving, top with a spoonful of your rhubarb and carrot jam for a bright, seasonal finish. Feel free to add your favorite cookie for a little extra crunch and a fancier presentation.

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