Felt like having panna cotta. Went to get gelatine powder and double cream. Also, I had search for dessert recipe that use buttermilk that are easy. Found a handful of recipes for panna cotta using buttermilk. Most are plain white and had pureed fruits sauce to go with and they are in glasses.

Google: “Buttermilk is a fermented dairy drink, traditionally the liquid left over after churning butter from cultured cream, and now often made by adding bacteria to milk to produce lactic acid, giving it a tangy flavour and thicker consistency than regular milk. Tangy Flavour: The fermentation process produces lactic acid, giving buttermilk its distinct tangy taste. The acid reacts with baking soda to produce carbon dioxide bubbles, which leaven the batter or dough, resulting in lighter, fluffier textures in biscuits, muffins, cakes, and buttermilk waffles. Even low-fat buttermilk is thick and creamy, which contributes to a tender or flaky crumb and moist texture, even when baking soda isn’t present.”

“Panna cotta, meaning “cooked cream” in Italian, is a simple and delicious Italian dessert made with cream, sugar, and gelatin, often flavoured with vanilla or other aromatics, and served chilled. The core ingredients are cream (often heavy cream), sugar, and gelatin. Vanilla is a common flavouring, but other options include coffee, caramel, or even fruit infusions.”

This is my second time making buttermilk panna cotta. This time I am adding food colouring: red, green and blue. I am glad to add colouring to called it my own. It’s wobbly and colourful, cooling and delicious dessert. No need to add any fruits or sauce. Let’s cook!!!

Ingredients

600 ml buttermilk
300 g double cream
1/2 c castor sugar
2-3 Tbs water
3 Tsp gelatine powder
1 Tsp vanilla extract
oi, grease mould

Method

Grease jelly mould with oil. Then leave a tiny film of oil at the bottom of the jelly mould. Place 2-3 Tbs water in bowl, then sprinkles the gelatine powder over. Stir once and set aside for 5 minutes until gelatine dissolved.

Put cream, sugar and vanilla into a pot over medium heat and stir often until sugar dissolved and mixture is hot about 4-5 minutes. Do not over boil. Once sugar has dissolved, remove from hob. Add in gelatine to the warm cream mixture. Stir until gelatine has dissolved.

Once cream has cooled to room temperature, add in buttermilk and stir. Strain through a fine sieve into 3 jugs with spouts and can be microwave. The first jug, drop a tiny dot of green food colouring. Stir to mix well. Then pour into prepared jelly mould. Place into freezer for 10 minutes.

The second jug, drop a tiny red food colouring, stir to mix well. For the third jug, add a tiny drop of blue food colouring. Place the other two jugs on benchtop. When the green food colouring panna cotta had firm up. Stir the second jug with red food colouring, then pour over the green colour panna cotta. Place in fridge for 10-15 minutes.

Once time up, bring out from freezer, pour the blue food colouring over the top. Then cover with a lid. Chill to set for 4-6 hours or overnight. Before serving, flip over onto a plate. Unmould the panna cotta. Serve with coffee, tea or dessert wine. Enjoy!!!

https://helenscchin.com/2025/04/08/rainbow-buttermilk-panna-cotta/

My other Buttermilk vanilla panna cotta with red honey:

https://helenscchin.com/2024/11/07/buttermilk-vanilla-panna-cotta-with-red-honey/

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