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L'Artusi's Buttermilk Panna Cotta with Caramelized Citrus

pannacotta.jpgBy Executive Pastry Chef Katherine Thompson
(Serves 8)


  • 2 cups  Heavy Cream
  • 1 Vanilla Bean, split, scraped
  • 1/4 cup Sugar
  • Pinch of salt
  • 3 1/2 gelatin sheets, bloomed in a cup of cold water to cover, squeezed dry
  • 2 cups Buttermilk

  • 1 cup Sugar
  • 1/2 cup Water
  • 2 cup Orange Juice
  • 3 Blood Oranges, pith removed, sliced into 1/4″ thick rounds
  • 3 Oranges, pith removed, sliced into 1/4″ thick rounds

1) Heat heavy cream, vanilla bean, sugar, and salt in a saucepan until hot. Do
not boil.

2) Once soft, drain the bloomed gelatin sheets and add to the hot cream.  Stir to combine. Set aside mixture and let sit until room temperature.

3) Add the buttermilk. Pour into eight containers and chill until ready
to serve.

4) In a saucepan, cook sugar and water until med-caramel color.
Remove from heat. Add orange juice. Return to heat and cook until
caramel has dissolved. Pour mixture over sliced oranges. Chill until
ready to serve.

5) To serve, unmold panna cotta and garnish with oranges and some
of the orange liquid.