Better late than never but I am sure this Buttermilk and Lime Panna Cotta recipe makes up for being so late with a new post. I returned from the most incredible trip to Sarajevo with my friend Dawn Bradnick who blogs as The Incidental Tourist and then extended my holiday by taking a few days off here at home, spending time with friends and cooking food that did not have to be photographed. When I finally got my act together to get on top of my to-do list, I had the joy of no internet connectivity for two days.

But back to this delicious Buttermilk and Lime Panna Cotta. I had some buttermilk and limes left from a shoot and making panna cotta (Italian for cooked cream) was an obvious choice. I love this dessert. Smooth, creamy, slightly tangy and loads of zesty lime, it is such a pleasure to eat. Super easy to make and then it’s off to the fridge until ready to be served.

Buttermilk and Lime Panna Cotta

I pulsed the lime zest with the sugar first, thereby flavouring the sugar with the oil from the zest. It’s a trick I learnt from distilling king Roger Jorgensen year ago. The topping of passion fruit pulp adds colour and texture. And a punch of tangy tropical flavours but is optional. You can sweeten the passion fruit pulp but I like the fresh tang it adds to the dessert

The 8 leaves of gelatine give a reasonably firm set and will be fine to turn out. If you serve it in the glass (which I think looks really pretty) I think you could reduce the gelatine leaves by one or two for a slightly softer set.

Buttermilk and Lime Panna Cotta

I hope you enjoy this recipe for Buttermilk and Lime Panna Cotta. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.

Buttermilk and Lime Panna Cotta


  • 8 gelatine leaves
  • 80ml water
  • 200g white sugar
  • grated zest of 2 limes
  • 250ml cream
  • 1 tsp sea salt
  • 375ml buttermilk
  • 375ml milk
  • passion fruit pulp to serve (optional)


  1. Place the gelatine leaves in the water and leave for 5 – 10 minutes to soften (or follow instructions on packet)
  2. Place the sugar and lime zest in a food processor and pulse until the sugar turns a pale green
  3. Place the sugar, cream and salt in a saucepan and stir over a medium heat until the sugar has dissolved
  4. Bring the cream to the boil and remove from the heat
  5. Squeeze the water from the gelatine leaves and add the softened leaves to the cream and stir until combined
  6. Stir in the buttermilk and milk
  7. Pour the mixture into 6 – 8 glasses depending on their size and refrigerate for a minimum of 4 hours
  8. Serve with some passion fruit pulp spooned on top
  9. 8 leaves per 1 liter of mixture for a soft set. Increase to 12 leaves for a firmer set
  10. Adapted from Donna Hay
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A few more of my favourite cold dessert recipes :

Triple Chocolate in a Jar

Triple Chocolate in a Jar

Berry Parfait

Berry Parfait l

Gin and Tonic Jelly

Orecchiette with Broccoli Sauce
Pink Lady® Apple Summer Rolls

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