Buttermilk Panna Cotta – Day 5 Grain Free Challenge

When you’re so used to cakes, cookies, and muffins it can be hard to think of a satisfying, but grain-free dessert. I’m here to tell you there are thousands of options out there! Puddings, custards, ice creams, cookies and cakes made with ingredients like almond and coconut flour. It only requires a little shift in our thinking.

Here are some options for grain free desserts:

Gluten Free Peanut Butter Chocolate Chip Cookies 
Chocolate Almond Joy Bars – Elana’s Pantry
Chocolate Wonder Pops 
Mocha Frappe
Pumpkin Custard – Nourished Kitchen

A custard or pudding is one of the easiest options and doesn’t require much work. I made my own buttermilk, added some cream, maple syrup, and gelatin and chilled it until firm. It’s smooth, creamy, and a bit tangy like yogurt. I topped mine with raspberries since they’re abundant right now.

How is your first grain-free week going? Have you discovered any tips or favorite recipes?

Buttermilk Panna Cotta

Serving Size: Serves 6


Buttermilk Panna Cotta

Ingredients

  • 2 1/4 teaspoons unflavored gelatin (I prefer Bernard Jensen)

  • 1 cup heavy cream

  • 1/3 cup maple syrup

  • 1 1/2 cups buttermilk

  • 1 teaspoon vanilla extract

  • 1 pint fresh berries

Instructions

Stir together gelatin and 1 tablespoon water in a small bowl. Set aside for 10 minutes. Whisk together cream and maple syrup in a medium saucepan over medium heat. Heat until it just begins to steam. Remove from heat and let cool for 5 minutes. Whisk in gelatin until dissolved. Whisk in buttermilk and vanilla. Pour into 6 small bowls, cover and refrigerate for at least 6 hours until firm. Serve with fresh berries.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!

Like It? Share it!

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 7 Tips to Reduce Inflammation" when you subscribe!

31 Comments

    • Karen

      Bobbie – Go for Carrie’s gluten free peanut butter chocolate chip cookies (link above), they are to die for. These are the first thing I made for my son when we began our journey of gluten/wheat free, he loves them.

      Carrie – the challenge is going fabulously! My son and husband haven’t even realized they haven’t been getting any grains, HA. I’ve been loading our plates with fruits and veggies, they are completely satisified. Snacks…cheese, fruit, dehydrated nuts (thanks for that one, they are amazing). I’m feeling better already. Thanks for the challenge.

  1. Tonya

    I am following a Paleo diet and am very excited to see your grain-free recipes. I will sub the heavy cream for full fat coconut milk and buttermilk for almond milk with a little lemon juice . Looks like a great weekend treat. Thank you!

  2. I have spent the last year perfecting panna cotta – can’t wait to try your recipe – my friends now joke that I will bring this to any dinner party! I like to use the sheets of gelatin – and I like to make a batch and put it in little glass votives – especially good for a quick fix when craving a sweet treat.

  3. Hi Carrie, I’ve also been loving Elana’s Chocolate Almond Joy Bars – and reposted on my own site. :) This panna cotta looks right up my alley, I love the incorporation of buttermilk here. I haven’t gone “all in” but am also very interested in the wheat-free movement and have been posting wheatless recipes too. Good luck to us all ~ I found it difficult around the 30 day mark!

Trackbacks

Leave a Comment

Your email address will not be published. Required fields are marked *