Buttermilk panna cotta with kiwi compote and salted Marcona almond brittle

March 23, 2014

Buttermilk panna cotta with kiwi compote and salted Marcona almond brittle

This buttermilk panna cotta is slightly tangy, not-too-sweet and luxurious to a fault – its texture is creamy as can be, yet as light as you’ll ever taste.

To achieve all that, the panna cotta is made with buttermilk – naturally creamy, yet low in calories and fat. Then a bit of cream is whipped and folded into the mixture. These two elements give the panna cotta the most marvelous texture.

Topped with a kiwi compote and spiked with an amazingly aromatic brittle, these little creams make an elegant, ambrosial dessert.

And did I mention that this dessert is not only super-easy to make, but can also be made ahead of time? Now that might be the best part of all!

Buttermilk panna cotta with kiwi compote and salted Marcona almond brittle

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Buttermilk panna cotta with kiwi compote and salted Marcona almond brittle

Take another bite: Basil and anise crème brûlée!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 4 comments… read them below or add one }

Daniela March 25, 2014 at 10:55 pm

Buttermilk panacotta sounds divine.
A beautiful combination of textures and flavors!

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Viviane March 26, 2014 at 2:59 pm

Thank you, Daniela!

Reply

RavieNomNoms March 26, 2014 at 11:16 am

Oh wow, look at that! So creative

Reply

J+C @ Winedinedaily March 26, 2014 at 5:18 pm

We are craving dessert right now and this does look delcious! The kiwi adds and elegant touch. J+C

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