Buttermilk panna cotta

Buttermilk panna cotta with spicy plums: Hello from Italy. Image: Adobe.

Spiced plum buttermilk panna cotta: The great taste of Italy

Embrace your Italian cooking skills with this spiced plum buttermilk panna cotta dessert that’s bound to turn heads and make taste buds sing.

Buttermilk panna cotta

Buttermilk panna cotta with spicy plums: Hello from Italy. Image: Adobe.

When it comes to dessert, Europe has some great examples of what you can do with sweet ingredients. This spiced plum buttermilk panna cotta is an Italian cooed custard dessert that’s going to be perfect after a fancy dinner this week. There are many ways to flavour panna cotta but this simple recipe is enhanced with some spiced plums that bring some sweetness and aromatics to go with the simple wobbly custard dessert.

ALSO READ: Blueberry and coconut panna cotta: Sweet and beautiful dessert

Spiced plum buttermilk panna cotta tips

If you want to prepare your dessert beforehand, you can easily make these buttermilk panna cotta desserts in advance with a variety of fresh, seasonal fruit. This recipe makes use of spicy plums but if strawberries are in season, that will make for a heavenly dessert too. The citrus as well as the berries add some great zest to go with the sweetness of this dessert and we know you’re going to be taking lots of photos of this pretty dessert before you dig in.

ALSO READ: Homemade caramel custard dessert

Embrace your Italian cooking skills with this spiced plum buttermilk panna cotta dessert that’s bound to turn heads and make taste buds sing.

Last updated on 30 May 2023

Spiced plum buttermilk panna cotta recipe

5 from 1 vote
Recipe by Irene Muller Course: DessertCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

20

minutes
Total time

50

minutes

Ingredients

  • For the panna cotta
  • 2 teaspoons 2 gelatin

  • zest and juice of 1 naartjie (or other citrus fruit that is in season)

  • 250 ml 250 double cream

  • 80 g 80 caster sugar

  • 500 ml 500 buttermilk

  • 1 teaspoon 1 vanilla extract

  • For the spiced plums
  • 6 6 plums, halved and stoned (or use strawberries if in season)

  • 45 g 45 caster sugar

  • 100 ml 100 naartjie juice, (or other citrus fruit that is in season)

  • 1 1 star anise

Method

  • Sprinkle the gelatin into the naartjie juice to sponge.
  • Heat the cream, sugar and orange zest in a pan over a gentle heat, stirring until the sugar has dissolved.
    Take off the heat.
  • Stir the gelatin well to remove any lumps and stir into the hot cream mixture until dissolved. Once dissolved, stir in the buttermilk.
  • Pour equally into 6 x 150 ml ramekins, tea cups or small glasses. Cover with cling film and chill in the fridge for 3 – 4 hours or overnight, until set.
  • Heat the oven to 200°C.
  • Make a double thickness square parcel of foil. Pop the plums in the middle with the star anise, sprinkle with sugar and pull up the sides of the foil into a bundle to enclose the plums, making sure no juices can leak out.
  • Carefully place onto a tray in the oven, and cook for 10 minutes until the plums are soft.
  • When you are ready to serve, dip the ramekins or cups in boiling water for a few seconds so the Panna Cotta will slide easily out.
  • Turn each out on to serving plates and spoon the plums and a good amount of the juices around.

Notes

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