I learned that the substitute for buttermilk is sour cream. I have been using sour cream in most of my cakes and panna cotta. A few days ago, I found buttermilk in the supermarket nearby; out of curiosity, I bought it. I also bought vanilla custard on sale. I decided to make panna cotta with it. In addition to that, I am using honey and red food colouring, which is something different from most of my panna cotta.

Google: “Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately. What is the Australian equivalent of buttermilk? Mix equal parts plain yoghurt and milk together, or equal parts sour cream and water together to create a buttermilk substitute. Stand for 5-10 minutes before using.”

Google: “Panna cotta is an Italian dessert that translates to “cooked cream” that contains just 4 ingredients: cream, sugar, gelatine and vanilla. To make panna cotta, you heat full fat heavy cream with sugar, vanilla and then add bloomed gelatine. Then pour the mixture into moulds or serving cups. The texture of panna cotta should be wobbly and jiggly, some say like a woman’s breast. You don’t want your panna cotta to set like a firm jelly but you want to ensure that it is set enough.”

Google: “Vanilla custard – The best custard is made from a mixture of fresh milk and cream. Eggs – You will need only the yolks in this recipe, use large eggs for the best results. Sugar – Granulated sugar lightly sweetens this custard recipe. Flavour – Vanilla extract adds flavour.”

I am glad my panna cotta turns out wobbly with red honey dripping down making patchy looks. It’s creamy, slightly tangy, perfectly delicious for ending a heavy meal. Let’s make wobbly dessert!!!!