Buttermilk Panna Cotta with Passion Fruit Sauce

This buttermilk panna cotta, courtesy of John Barricelli, is the perfect dessert to make for your special someone this Valentine's Day.

  • Servings: 6
Buttermilk Panna Cotta with Passion Fruit Sauce

Source: The Martha Stewart Show, February Winter 2009


  • Nonstick cooking spray
  • 1 tablespoon granulated gelatin
  • 3 cups heavy cream
  • 1 cup buttermilk
  • 1/2 cup granulated sugar
  • 1 vanilla bean, split
  • Pinch of salt
  • 6 passion fruits
  • Confectioners' sugar, as needed
  • 6 Heart-Shaped Sugar Cookies
  • Edible flowers or raspberries, for garnish (optional)
  • Mint leaves, for garnish (optional)


  1. Lightly spray six 8-ounce molds with cooking spray; set aside. Place 3 tablespoons cold water in a small bowl; sprinkle gelatin over bowl and set aside to soften.

  2. Place heavy cream and buttermilk in a medium saucepan and bring to a boil over medium-high heat. Add softened gelatin mixture and granulated sugar. Scrape vanilla bean seeds into cream mixture and add vanilla bean and salt; cook, whisking, until gelatin and sugar have dissolved. Strain mixture into a heatproof container with a pourable spout.

  3. Divide cream mixture evenly between prepared molds. Transfer molds to refrigerator; chill until set, 6 to 8 hours and up to overnight.

  4. Just before serving, scoop out flesh and seeds from passion fruits into a small bowl. Add enough confectioners' sugar to sweeten as desired; stir until well combined.

  5. To serve, place a cookie in the center of each of 6 plates. Invert a panna cotta onto each cookie and serve with passion fruit sauce. Garnish as desired; serve immediately.


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