Buttermilk Panna Cotta with Spiced Plums – Easy Make-Ahead Dessert

Silky, gently tangy and beautifully fragrant, this buttermilk panna cotta is an elegant dessert that is surprisingly simple to prepare. Sweet naartjie, creamy buttermilk and vanilla create a light, refreshing finish.

The warm spiced plums bring colour and contrast to the cool panna cotta, while star anise adds a delicate aromatic note. The result is a balanced dessert that feels special without being overly rich.

Because the panna cotta needs time to set, it is an excellent make-ahead choice for entertaining. Prepare it the day before, roast the plums separately and assemble each plate shortly before serving.

Ingredients

For the Buttermilk Panna Cotta:

• 2 tsp gelatin
• Zest and juice of 1 naartjie, or another seasonal citrus fruit
• 250 ml double cream
• 80 g caster sugar
• 500 ml buttermilk
• 1 tsp vanilla extract

For the Spiced Plums:

• 6 plums, halved and stoned, or strawberries when in season
• 45 g caster sugar
• 100 ml naartjie juice, or another seasonal citrus juice
• 1 star anise

Instructions

1. Sprinkle the gelatin over the naartjie juice and allow it to sponge. Gently heat the cream, caster sugar and naartjie zest, stirring until the sugar dissolves.
2. Remove from the heat. Stir the gelatin mixture until smooth, add it to the hot cream and mix until dissolved. Stir in the buttermilk and vanilla.
3. Divide between six 150 ml ramekins, teacups or small glasses. Cover and refrigerate for 3–4 hours, or overnight, until set.
4. Heat the oven to 200°C fan. Seal the plums, star anise, sugar and naartjie juice in a double-layer foil parcel. Place on a tray and roast for about 10 minutes, until tender.
5. Dip each ramekin briefly in hot water and turn the panna cotta onto a plate. Spoon over the spiced plums and plenty of their juices.

Prep

20 min

Cook

20 min

Resting

3 hours

Total

3 hr 40 min

Serves

6 servings

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Ingredients

Buttermilk Panna Cotta

• 2 tsp gelatin
• 1 naartjie, zest and juice; or another seasonal citrus fruit
• 250 ml double cream
• 80 g caster sugar
• 500 ml buttermilk
• 1 tsp vanilla extract

Spiced Plums

• 6 plums, halved and stoned; or use strawberries when in season
• 45 g caster sugar
• 100 ml naartjie juice, or another seasonal citrus juice
• 1 star anise

Method

Prepare the Panna Cotta

1. Sprinkle the gelatin over the naartjie juice and leave it to sponge. Gently heat the cream, caster sugar and naartjie zest in a saucepan, stirring until the sugar has dissolved.

   

2. Remove the saucepan from the heat. Stir the gelatin mixture until smooth, then add it to the hot cream and stir until completely dissolved. Mix in the buttermilk and vanilla extract.

3. Divide the mixture evenly between six 150 ml ramekins, teacups or small glasses. Cover and refrigerate for 3–4 hours, or overnight, until set.

Prepare the Spiced Plums

4. Preheat the oven to 200°C fan. Place the plums in the centre of a double layer of foil with the star anise. Sprinkle with caster sugar and add the naartjie juice. Seal the foil securely into a parcel, place it on a baking tray and roast for about 10 minutes, until the plums are tender.

Serve

5. Dip each ramekin briefly into hot water, loosen the edge if necessary and turn the panna cotta onto a serving plate. Spoon the warm or cooled spiced plums and plenty of their juices around each portion.

Tips

• For a softer set, serve the panna cotta in glasses without unmoulding. The dessert can be prepared a day in advance. Recipe adapted from Sonja Edridge via Afternoon Express.