Buttermilk Panna Cotta with Rhubarb Carrot Jam

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.