Dessert / Food styling

Homemade Buttermilk Panna Cotta


Inspired by and adapted from Donna Hay’s recipes.

Donna Hay cooks the way I love. Simple. Fresh. Homey.


I’m a loyal reader and viewer of her presentations. Her style is fresh, beach-inspired, and her colors blue and white. She commits to an uncluttered visual experience and her recipes and repertoire are exemplary for being easy to follow. I also love a good panna cottta.

Spring | Elizabeth Gaubeka Natural Light Photography


Homemade Buttermilk Panna Cotta | Au Petit GoûtHomemade Buttermilk Panna Cotta | Au Petit Goût


My husband, who is of Italian descent, is a true panna cotta lover. We recently enjoyed a green tea panna cotta during a visit to Seattle’s Art Museum – SAM. If you admire Joan Miró’s  work, the SAM has an exhibition from February to May. The collection is drawn directly from the Museo de Arte Reina Sofía in Madrid.


Homemade Buttermilk Panna Cotta | Au Petit Goût

We visited the museum during a summer trip to this wonderful city in the west coast. The museum has a lovely restaurant/café – TASTE – with a great local and sustainable food menu. Although this panna cotta recipe doesn’t contain green tea, it calls for vanilla bean paste which provides all of the visually appetizing vanilla specks. It is light and delicate.

This recipe from Donna Hay is simple and fresh. I must add that the vanilla flavor of this panna cotta is mouthwatering.

I did one version for us and one in white ramekins for my little one.

I hope you enjoy it with your young ones too!

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Homemade Vanilla Panna Cotta
Cook time
Total time
Inspired by Donna Hay. For best results, make ahead of time and refrigerate overnight. To turn the panna cottas out onto serving plates, invert the tin onto the plate and shake lightly to release the panna cotta.
: Dessert
: Italian
Serves: 6
  • ⅓ cup warm water
  • 3 teaspoons powdered gelatine
  • 1 cup cream
  • 1 cup fine sugar
  • 2 teaspoons vanilla bean paste
  • 1½ cups milk
  • 1½ cups buttermilk
  1. Place the water in a small bowl and sprinkle over the gelatine. Set aside for 5 minutes or until the gelatine has been absorbed. Place the cream, sugar and vanilla bean paste in a medium saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, add the gelatine and stir to combine. Remove from the heat and strain into a bowl. Stir through the milk and buttermilk and divide the mixture between deep-fluted tart tins and refrigerate for 3–4 hours or until set. Turn out onto plates to serve.

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