Buttermilk Rosewater Panna Cotta

I’ve been wanting to make milky-jello for a long time but just lacked the motivation. I was all excited to find that Samin Nosrat has a buttermilk panna cotta recipe in her book Salt, Fat, Acid, Heat. I always have buttermilk in my fridge about to go off so I jumped at the opportunity to make this recipe. I assumed the kids would LOVE it – milky-jello! – but No, they found it sour. I personally think the buttermilk adds depth that regular cream cannot approach. Plus I added rosewater and cinnamon to the recipe for added confusion of their pallets. I personally, was left with a serotonin hit after eating a serve of this pudding that resembles what a 30 minute walk might produce (from just sitting on the couch)


1 1/2 tsp gelatin (sheets)

6 tablespoons sugar

1 3/4 cups buttermilk

1 1/4 cups cream

1 tsp cinnamon

1 tablespoon rose water


In small bowl of water hydrate gelatin (approximately 5 mins). It will not be totally dissolved, just softer than what you started with.

Meanwhile combine buttermilk in saucepan and add sugar sitting w a whisk to dissolve. Bring to heat slowly but do not allow to boil. Squeeze out gelatin and add sheets to saucepan. Stir to dissolve.

Add cream once gelatin has dissolved and then cinnamon and rose water. Ladle into 4 bowls. Refrigerate at least 3 hours – enjoy!

One response to “Buttermilk Rosewater Panna Cotta”

  1. Of course the kids don’t like milky jello but who cares!!…more for you. I could eat rose-water laced food 365 on 365. It is a lovely flavour.


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