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Photo: Iain Bagwell; Styling: Buffy Hargett Photo by: Photo: Iain Bagwell; Styling: Buffy Hargett

Jasmine-Buttermilk-Panna Cotta with Berry Sauce

The key to making these easy desserts is to soften the unflavored gelatin in cold water before dissolving in a hot liquid.

Southern Living MARCH 2013

  • Yield: Makes 8 servings
  • Hands-on: 15 Minutes
  • Total: 1 Hour, 10 Minutes


  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1 (3-inch) orange peel strip, white part removed
  • 3 regular-size jasmine tea bags
  • 1 vanilla bean
  • 2 cups whole buttermilk
  • 1/8 teaspoon table salt
  • Berry Sauce


1. Sprinkle gelatin over cold water; let stand 10 minutes.

2. Meanwhile, combine cream and next 3 ingredients in a medium saucepan over medium heat. Split vanilla bean; scrape seeds into cream mixture, and place bean in mixture.

3. Cook over medium heat, stirring constantly, 5 minutes or just until mixture begins to boil. Remove from heat; immediately stir in gelatin mixture until smooth. Let stand 5 minutes.

4. Discard tea bags and vanilla bean. Stir in buttermilk and salt. Strain into a heatproof glass measuring cup. Divide among 8 (6-oz.) glasses. Cover and chill 24 hours. Serve with Berry Sauce.


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Jasmine-Buttermilk-Panna Cotta with Berry Sauce Recipe