Buttermilk Orange Panna Cotta

Light but creamy Buttermilk Panna Cotta is a foolproof dessert choice. You can cook it way ahead of time plus it’s almost impossible to find a person who doesn’t like it. Everybody will enjoy this creamy vanilla bean deliciousness topped with fresh oranges. It’s a perfect dessert for warmer weather. Especially spring, when you can sit outside and have a teaspoon of light panna cotta and a sip of slightly chilled sweet wine. Yeah, life can be unbearably good sometimes!

It’s surprisingly easy to cook panna cotta. The only tricky part is to remove soft jello-like dessert from the mold. To make it easier, briefly dip the bottoms of the mold in warm water and invert onto dessert plates. However, it’s not a requirement. You can serve your panna cotta in glass ramekins topped with fruits or berries. For this recipe, I chose fresh oranges and sweet orange sauce. It’s a great combo that gives a burst of freshness and bright flavor! Try it yourself and tell me what you think =)

Buttermilk Orange Panna Cotta

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 5-6


  • unflavored gelatin - 1 1/2 teaspoons
  • coconut oil spray or another cooking spray
  • water - 2 tablespoons
  • heavy cream - 1 1/4 cup
  • sugar - 3/4 cup divided
  • vanilla - 1 pod, split lengthwise
  • kosher salt - 1/4 teaspoon
  • buttermilk - 1 3⁄4 cups
  • orange - 1
  • fresh orange juice - 1/2 cup
  • fresh mint - small bunch, for serving


  1. Pour 2 tablespoons of water into a small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 7-10 minutes.
  2. Lightly spray the molds with coconut spray, or push with a flavorless vegetable oil.
  3. Meanwhile, in a medium saucepan over medium-low heat, combine the heavy cream, 1/2 cup of sugar, and pinch of salt.
  4. Scrape seeds from the vanilla pod into the pan, then add pod.
  5. Simmer for approximately 5 minutes, stirring frequently to dissolve the sugar. Reduce the heat and add the gelatin and buttermilk.
  6. Remove from the heat and strain the mixture through the mesh sieve. Cool the custard until lukewarm.
  7. Pour the mixture into small ramekins or other containers.
  8. Refrigerate panna cotta until set, about 4 hours.
  9. Meanwhile, cut off the orange peel. Using a sharp knife remove all the membranes and release the segments. Reserve them for later use.
  10. In a small saucepan combine the orange juice, 1 tablespoon of grated or chopped orange zest and the remaining 1/4 cup of sugar.
  11. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the sauce slightly thickens.
  12. Remove from the heat and let cool.
  13. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates or serve in the ramekins.
  14. Top with a little bit of orange sauce, orange slices, and fresh mint.

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