No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


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.

Reviews (3)

  • brews 17 Feb, 2009

    Cool cream and gelatin mixture slightly before adding buttermilk and you will have a perfect Panna Cotta. The demo showed seperate layers..Yuck. Does anyone really want to eat the gelatin when it seperates? As a pastry chef who makes buttermilk Panna cotta everyday, I was amazed to see such a poorly made one. Liked the cookie idea tho!

  • brews 17 Feb, 2009

    As a pastry chef who makes Buttermilk Panna Cotta every week, the demo showed the Panna Cotta with a layer of clear gelatin when turned out of the mold. While this occasionally can happen, I would NEVER serve a Panna Cotta that looked like this one! Who wants to eat a layer of clear gelatin? YUCK. If the cream and gelatin mixture is allowed to cool slightly before adding buttermilk, this should not happen. Nice idea..may do this for next years Vvalentine celebtation.

  • JJMS86 15 Feb, 2009

    I made this for Valentines Day dessert. I was not a huge fan of the cookie base ( I thougt it was too "crunchy" under such a velvety soft dessert.) But the panna cotta itself was excellent. I didn't have buttermilk on hand, so I substituted plain greek yogurt. I also strained the passion fruit, (we don't like seeds of any kind)
    I will add this to my growing cookbook of desserts!! Thank You, Martha!!

Related Topics