Chef John's Buttermilk Panna Cotta

Recipe View 10 mins Bloom the Gelatin: Sprinkle the gelatin over the cold water in a small bowl. Stir gently and let it sit for 5-10 minutes, allowing it to soften and become rubbery.

Recipe View 5 mins Infuse the Cream: In a medium saucepan, combine the heavy cream and sugar. Add the lemon peel. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer (3-5 minutes). Watch carefully to prevent boiling.

Recipe View 2 mins Melt and Combine: Remove the saucepan from the heat. Add the salt, vanilla extract, and bloomed gelatin. Whisk vigorously until the gelatin is completely dissolved and the mixture is smooth.

Recipe View 1 mins Blend with Buttermilk and Lemon: Add the buttermilk and lemon juice to the cream mixture. Whisk until everything is thoroughly combined and the mixture is homogenous.

Recipe View 2 mins Strain and Pour: Strain the mixture through a fine-mesh sieve into a pitcher or bowl. This removes any lemon peel and undissolved gelatin for a perfectly smooth texture. Pour the strained panna cotta mixture into individual serving dishes or ramekins.

Recipe View 12 hrs Chill: Allow the panna cotta to cool to room temperature. Cover each dish tightly with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least 5 hours, or preferably overnight, to allow the panna cotta to set completely.