Standard panna cotta made entirely with double cream is rich to the point of heaviness, and the strawberries typically placed alongside it can't quite carry the weight. The buttermilk version solves this. The ratio of cream to buttermilk here — roughly 60:40 — gives a set that is just firm enough to unmould cleanly while retaining a trembling wobble on the plate, and a flavour that is lighter, more acidic, more interesting than the cream-only alternative. It pairs with the strawberries as a partner rather than a backdrop.
The basil is not garnish. It is part of the dish's flavour logic — the anise-like, slightly peppery quality of good fresh basil lifts the strawberries in a way that mint or nothing at all cannot match. Use the youngest, most fragrant leaves you can find, and add them at the last moment.
This dessert benefits from being made the day before service. The panna cotta sets more cleanly with a full 12-hour rest; the macerated strawberries develop deeper flavour overnight. It requires no pass work at the point of service beyond unmoulding and plating, which makes it genuinely useful in a high-volume dinner service.
Makes 6 portions
Ingredients
For the buttermilk panna cotta
- 300ml double cream
- 50g caster sugar
- 1 vanilla pod, split and scraped
- 3 sheets leaf gelatine (platinum grade)
- 200ml full-fat buttermilk, at room temperature
For the macerated strawberries
- 400g ripe strawberries, hulled and halved or quartered depending on size
- 2 tbsp caster sugar
- 1 tbsp lemon juice
- 1 tsp good balsamic vinegar (the real thing, not a glaze)
To finish
- Young basil leaves, torn if large
- Extra virgin olive oil, the lightest and most fragrant you have (optional but good)
- Flaked sea salt, one or two flakes per plate
Method
1. Make the panna cotta
Soak the gelatine sheets in cold water for 5 minutes until completely soft.
Combine the double cream, caster sugar and vanilla pod and seeds in a small saucepan. Heat over a low-medium flame, stirring to dissolve the sugar, until the mixture just reaches a simmer — small bubbles around the edges. Do not boil. Remove from the heat.
Squeeze the excess water from the gelatine sheets and add them to the hot cream, stirring until completely dissolved. Allow the mixture to cool for 10 minutes, then remove the vanilla pod.
Add the buttermilk to the cream mixture and stir gently to combine. Do not whisk — you want to incorporate the buttermilk without aerating the mixture, which would affect the finished texture.
Pour the mixture through a fine sieve into a jug. Divide evenly among six lightly oiled dariole moulds or ramekins (approximately 125ml capacity). Refrigerate for a minimum of 4 hours, preferably overnight.
2. Macerate the strawberries
Combine the halved strawberries with the caster sugar, lemon juice and balsamic vinegar in a bowl. Toss gently and leave at room temperature for at least 20 minutes — the sugar will draw out the strawberries' juices to form a light syrup. For overnight preparation, cover and refrigerate after the initial 20 minutes at room temperature; bring back to room temperature for 30 minutes before plating.
Taste and adjust: if the strawberries are very sweet, add a little more lemon; if they are under-ripe, add a small pinch of additional sugar.
3. To plate and finish
Run a palette knife or small offset spatula around the inside edge of each mould. Invert onto the plate with a firm, decisive movement — hesitation produces a broken edge. If the panna cotta is reluctant to release, hold the inverted mould against the plate for 10 seconds before pulling away; the slight warmth of your hand will help.
Spoon the macerated strawberries and their syrup alongside the panna cotta, not on top of it — the visual contrast matters. Scatter two or three young basil leaves over and around the strawberries. If using olive oil, a very light drizzle over the strawberries adds a savoury depth that works particularly well. Finish with one or two flakes of sea salt on the panna cotta itself.
Serve immediately once plated.
Notes
- Platinum-grade gelatine sheets give a cleaner, softer set than standard bronze-grade. If using bronze grade, increase to 3.5 sheets.
- The panna cotta keeps refrigerated in its moulds for up to 48 hours. Do not freeze.
- If plating individually is not practical for high-volume service, the mixture can be set in a single shallow dish and served with a large spoon alongside the strawberries — it loses the visual precision of the unmoulded version but retains all the flavour.
- Any leftover macerated strawberry syrup makes an excellent addition to a Spritz or a glass of prosecco at the end of service.