Fine Desserts Buttermilk Panna Cotta with Raspberry Jam Recipe 5 from 2 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Craft a delicate silky smooth Buttermilk Panna Cotta from this recipe and elevate the ultimate pudding with aromatic fruity raspberry jam. By Gemma Stafford | July 2, 2023 | 4 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: Buttermilk Panna Cotta with Raspberry Jam is a velvety chilled cooked cream dessert. Compared to the plain original flavor, buttermilk gives this version an irresistible tang that perfectly compliments panna cotta’s sweet dairy and vanilla flavors. Juicy raspberry jam is the ideal fruity topping. Buttermilk Panna Cotta with Raspberry Jam is a restaurant-level dessert that you can easily make with this foolproof recipe, and there’s no special equipment needed. Not only does the make-ahead prep make it easier to perfectly end a special dinner, but also it’s so unbelievably delicious and unique to have you want to come back for more all the time! Table of Contents What is Buttermilk Panna Cotta with Raspberry Jam? Tools You Need Key Ingredients and Why How to Make Buttermilk Panna Cotta with Raspberry Jam Can I Make Buttermilk Panna Cotta with Raspberry Jam in Advance? FAQs Gemma’s Pro Chef Tips More Panna Cotta and Pudding Recipes What is Buttermilk Panna Cotta with Raspberry Jam? Panna Cotta translates to “cooked cream,” and this Northern Italian dessert is famous for its silky texture. It’s traditionally made with a base of milk and cream, which are heated together till scalding, then infused with vanilla and set in the fridge with the help of some gelatin. In this version, buttermilk is used along with heavy cream to add a tangy flavor note. Seasonal raspberry jam is the ideal fruit complement to the mellow panna cotta flavor. Beautifully rich and creamy while still being light enough for summer nights, Buttermilk Panna Cotta with Raspberry Jam will become one of your go-to desserts! Tools You Need Mixing bowl Measuring cups and measuring spoons Small saucepan Whisk Sieve Eight 6-ounce ramekins, glasses, or jars Key Ingredients and Why Unflavored gelatin powder Gelatin not only helps panna cotta set but also gives panna cotta its unique smooth and creamy yet firm consistency. Read How to Work With Gelatin for more information and pro-tips. Heavy cream The high-fat content of heavy cream gives panna cotta richness. The fresh flavor and subtle sweetness of cream give panna cotta its signature delightful taste. Granulated sugar When granulated sugar dissolves in the cream mixture, it contributes to panna cotta’s plush texture. Sugar works with sour sweet raspberry jam to perfectly sweeten the Buttermilk Panna Cotta. Full-fat buttermilk Buttermilk’s tang adds a refreshing note to sweet cream and sugar. It’s important to use “full-fat” instead of “reduced-fat” or “non-fat” buttermilk to ensure a desirable thick consistency. Crème fraiche Gorgeously thick crème fraiche elevates Buttermilk Panna Cotta to a deliciously decadent level with a pleasnat note of tanginess. Crème fraiche’s thick consistency contributes to this panna cotta’s signature firm texture. Raspberry jam Sweet-tart, slightly floral raspberries are a bright and juicy finishing touch to Buttermilk Panna Cotta. The vivid red, glossy raspberry jam looks amazing against the white and creamy panna cotta. You can use fresh raspberries or frozen raspberries to make my 3-Ingredient Homemade Jam. How to Make Buttermilk Panna Cotta with Raspberry Jam Bloom gelatin over cold water until gelatin has absorbed all the water, expanded and become soft and spongy to the touch. Bring cream, sugar, and salt to a simmer and whisk in softened gelatin until it’s dissolved. Press the mixture through a sieve and let it cool for 30 minutes. Whisk in the buttermilk and then the crème fraiche. Divide into ramekins or jars and refrigerate for at least 5 hours. Top with raspberry jam before serving. Can I Make Buttermilk Panna Cotta with Raspberry Jam Ahead? You can make panna cotta up to two days ahead. Keep it covered in the refrigerator until ready to serve, and top with the jam just before eating. FAQs How do I make sure my panna cotta mixture isn’t lumpy? After blooming the gelatin, make sure it dissolves completely before cooling the mixture. What if I want to serve my Buttermilk Panna Cotta with Raspberry Jam unmolded? Make sure to grease the ramekins. Pour the mixture into the ramekins and cool in the fridge for sufficient time as directed in the recipe. When the panna cotta is set, carefully unmold onto plates by dipping the cup in hot water and then running a thin knife carefully around the rim. Gemma’s Pro Chef Tips Make sure to bloom the gelatin before using it to ensure no gelatin lumps will appear in your panna cotta. Infuse the milk with a vanilla bean for extra flavor. Don’t have buttermilk? Use my How to Make Buttermilk Substitute. If you like, use How to Make Sour Cream and substitute it for crème fraiche. Try using other fruit jams, like homemade 3-Ingredient Strawberry or Blackberry Jam. More Panna Cotta and Pudding Recipes Coconut Panna Cotta with Summer Fruit Chocolate and Raspberry Panna Cotta Tart Classic Homemade Vanilla Pudding Bailey’s Chocolate Pudding Elegant Vanilla Blancmange Try These Recipes! Butter and Jam Bread Pudding RecipeHeavenly Meringue Nests with Mango, Strawberry and Dairy-Free Coconut CreamMango Butter Mochi RecipeMatcha Butter Mochi Recipe (Green Tea Rice Cake) Buttermilk Panna Cotta with Raspberry Jam 5 from 2 votes Print Recipe Add to Favorites Loading… Craft a delicate silky smooth Buttermilk Panna Cotta from this recipe and elevate the ultimate pudding with aromatic fruity raspberry jam. Author: Gemma Stafford Servings: 8 servings Dessert coconut raspberry Less than 30 Minutes Hand whisk Mixing bowls Prep Time 25 minutes minsChill Time 6 hours hrs Craft a delicate silky smooth Buttermilk Panna Cotta from this recipe and elevate the ultimate pudding with aromatic fruity raspberry jam. Author: Gemma Stafford Servings: 8 servings Ingredients ¼ cup (2 fl oz/60 ml) cold water1 ½ teaspoons unflavored powdered gelatin1 ¼ cups (10 fl oz/300 ml) heavy cream⅓ cup (2½ oz/71 g) granulated sugar¼ teaspoon salt1 ¼ cups (10 fl oz/300 ml) full-fat buttermilk1 cup (8 oz/225 g) crème fraiche½ cup (4 oz/115 g) raspberry jam Instructions Place the cold water in a small bowl and sprinkle gelatin over; let stand until it sets, about 10 minutes. Do not stir.Meanwhile, combine cream, sugar, and salt in a small saucepan over medium heat. Bring the mixture to a simmer, then add the gelatin and whisk until dissolved. Remove from the heat and pass through a fine mesh sieve to remove any lumps. Set aside to cool down slightly, about 30 minutes.Whisk in buttermilk followed by the crème fraîche. Divide the mixture among eight 6-ounce jars, ramekins, or glasses. Cover and refrigerate until set, at least 5 hours but up to 2 days.When ready to serve, top each pot with a generous tablespoon of jam before enjoying.