Chocolate Buttermilk Panna Cotta Image

Chocolate Buttermilk Panna Cotta

Mary's Kitchen Crush - "Swipe Bite"

Prep Time
Cook Time


Panna Cotta

  • ½ cup (120ml) whole milk
  • 1-½ teaspoons (5g) gelatin powder
  • 1 cup (236ml) 35% cream
  • 3 tablespoons (45g) sugar
  • 1/8 teaspoon (<1g) sea salt
  • ½ cup (110g) dark chocolate, finely chopped
  • ½ cup (120ml) buttermilk
  • ¼ teaspoon (1ml) vanilla

Raspberry Sauce

  • 2 cups (250g) frozen raspberries, thawed
  • 2 tablespoons (30g) icing sugar
  • 1 tablespoon (15ml) orange liqueur
  • Fresh raspberries, for garnish


Panna Cotta

  1. Pour milk in a small bowl and sprinkle with gelatin. Let stand for 1 minute.
  2. Bring cream, sugar and salt to a simmer in a medium saucepan over medium heat. Stir frequently until sugar is dissolved, about 2 to 3 minutes.
  3. Reduce heat to low and whisk in chocolate until melted. Remove from heat and whisk in gelatin mixture until dissolved. Whisk in the buttermilk and vanilla.
  4. Pour mixture into 4 serving glasses or ramekins.
  5. Refrigerate for at least 5 hours.

Raspberry Sauce

  1. Blend raspberries in a small bowl using an immersion blender.
  2. Pass through a fine mesh sieve and stir in icing sugar and liqueur.
  3. Serve over the chocolate panna cotta garnished with raspberries.