- measuring cups and spoons
- 6 ramekins or teacups
- 1-1/2 cups (375 mL) buttermilk
- 1 envelope unflavoured gelatin (about 2-1/2 tsp or 12 mL)
- 1/3 cup (75 mL) sugar
- 1-1/2 cup (375 mL) whipping cream
- 1 tsp (5 mL) orange blossom water
- pinch of salt
- Optional: dehydrated orange slices or orange zest or for garnish
- Pour buttermilk into saucepan and sprinkle gelatin evenly over surface. Let it sit for about 5 minutes to soften. Surface will become wrinkly and gelatin will look slightly moistened.
- Over low heat, dissolve the gelatin, whisking frequently. Watch carefully to ensure the buttermilk doesn’t boil. The gelatin will dissolve as the buttermilk warms, about two minutes. If you see steam rising, remove the saucepan from the heat immediately until the mixture cools down.
- Stir in sugar and whisk until it dissolves. Whisk in cream, orange blossom water and pinch of salt.
- Pour into ramekins or teacups and refrigerate for at least 4 hours.
- Serve panna cotta in ramekins or teacups, or unmold and serve on a plate. To unmold, dip the cups into a bowl of very warm water for several seconds. Run a thin knife around the edges (no need to go all the way to the bottom of the cup) and turn upside down on a plate. They should slip out with a little pat or a shake.
- Garnish with the zest of oranges.