Buttermilk Panna Cotta with Strawberry Jam

Buttermilk Panna Cotta with Strawberry Jam

Joyce Fikri from the St. Louis Dairy Council is here to show us how to make Buttermilk Panna Cotta with Strawberry Jam
((Makes 6 servings))


For panna cotta:

  • 1 1/2 cups buttermilk
  • 2 teaspoons unflavored powdered gelatin
  • 1 1/2 cups heavy cream
  • 3/4 cup sugar

For strawberry jam:

  • 3 cups fresh strawberries, hulled and sliced in half and mashed.
  • 1/3 cup sugar
  • 2 tablespoons butter


  1. Put 1/2 cup buttermilk in a bowl and sprinkle the gelatin over the top. Let the gelatin soften for 5 minutes.
  2. Pour the remaining buttermilk and heavy cream in a saucepan and place over medium heat. Whisk in the sugar until dissolved. Bring to a simmer; add the gelatin mixture and stir until dissolved.
  3. Divide mixture among 6 6-ounce ramekins or custard cups.
  4. Cover and place in the refrigerator until set, at least 3 hours or overnight.
  5. To make the jam, combine all ingredients in a small saucepan. Bring to a simmer and stir. Cook for about 10 minutes, until the strawberry juices and sugar form a syrup and the berries are soft. Stir in the butter until it melts; transfer to a bowl to cool. Refrigerate at least 3 hours to set the jam.
  6. Spoon some of the jam over the panna cotta before serving.
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