Recipe - Buttermilk Panna Cotta with Berry Compote

Buttermilk Panna Cotta with Berry Compote

Thanks to Le Cordon Bleu (LCB) for this recipe.  This Panna Cotta is the perfect dinner party dessert.  The panna cotta can be pre-made and kept chilled in the fridge until it is time to serve.

For further information on the various culinary programmes offered at LCB please visit their website:

Buttermilk Panna Cotta with Berry Compote


Panna Cotta:
50ml Cream
65g Sugar
1/2 Lemon, Zested
Vanilla Bean
4 Gelatin Leaves
300ml Buttermilk
75ml Semi-whipped Cream

Berry Compote:
100g Mixed Berries Frozen
20ml Water
20g Sugar
20ml Cointreau
1/2 Lemon, Zested
1/2 Cinnamon Stick
1/4 Vanilla Pod


Panna Cotta:
Cut vanilla bean in half and seeds scraped out.
Scald cream with sugar, lemon zest and vanilla.
Add soaked and drained gelatin.  Strain.
Cool mixture to room temperature (or buttermilk will separate when added).
Stir in buttermilk.
Fold in cream.
Pour into moulds.

Berry Compote:
Place all ingredients in a saucepan.  Simmer gently.
Add Cointreau.

To finish - serve the panna cotta with the berry compote.


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