This buttermilk panna cotta with blueberry compote is the easiest make-ahead dessert you can make for entertaining guests! The whole recipe involves just a few minutes of active prep time, and can be served chilled or at room temperature.
Prep Time5 minutesmins
Cook Time15 minutesmins
Inactive Prep Time3 hourshrs
Total Time3 hourshrs20 minutesmins
Course: Dessert
Cuisine: Italian
Keyword: Blueberry Compote, Buttermilk Panna Cotta, Milk Panna Cotta
Place the gelatin in a large bowl with 1 tablespoon of warm water to soften for 5 minutes.
In a medium saucepan, bring the cream, sugar, and vanilla to a simmer over medium-high heat, stirring until the sugar has dissolved. Remove from the heat and pour into the bowl with the gelatin, whisking to combine. Let cool for around 6-8 minutes until just slightly warm (mine was 110 degrees F). Whisk in the buttermilk. (Note: if you whisk in the buttermilk while the mixture is hot, it will curdle).
Pour the mixture into 4 glasses or mason jars, then place in the refrigerator and chill for a minimum of 3 hours (until set), or overnight.
Prepare the compote
While the panna cotta is setting, prepare the compote. Place the blueberries sugar, water, and vanilla in a medium-sized saucepan set over medium heat. Bring the mixture to a simmer, stirring occasionally.
As the blueberries start darkening and breaking down, gently mash some of them with a potato masher (this is optional but will help release the juices).
Continue simmering, stirring occasionally, until the blueberries are soft and the liquid has thickened up, about 10 minutes. You can adjust the heat to medium-low if the liquid begins to sputter. Once the compote reaches a thick sauce-like consistency, remove from the heat and cool. Taste and add a squeeze of lemon juice and/or a pinch of salt to balance the flavors if it tastes too sweet. (Remember - it will be balancing a tart custard).
Spoon the compote evenly over the panna cotta and serve! Leftovers will keep in the refrigerator, covered, for up to 5 days.
Notes
Make Ahead: this entire dessert can be prepared 24-48 hours in advance!The buttermilk adds tartness that will balance the sweetness of the blueberry compote, so they should be served together. If you’d prefer to serve the panna cotta on it’s own, I recommend using 2 cups of cream and 1 cup of buttermilk to reduce the tartness slightly (you can also omit the buttermilk entirely and simply use 3 cups of cream for a more traditional panna cotta).The amount of sugar you’ll want to add to the blueberry compote will depend on how sweet the blueberries are. You might need a bit more or none at all! Taste as they cook.