Yoghurt Buttermilk Panna Cotta: Recipe

The City Lane attended the Myer Autumn Fashion Lunch last week (you can read about it here) and we were very impressed by the 3 course menu designed by Nicky Riemer from Richmond’s Union Dining. The dessert, a yoghurt buttermilk panna cotta topped with fresh raspberries was a highlight and we were lucky enough to get our hands on the recipe to give readers the opportunity to recreate the dish at home.

yogurt buttermilk panna cotta

Preparation Time: 25 minutes          /          Setting Time: 2-3 hours         /          Serves 10


  • 3 gold gelatine leaves
  • 750ml plain yoghurt
  • 195g caster sugar
  • 225ml sour cream
  • 70ml buttermilk



  1. Soak the gelatine in cold water until soft, strain well and squeeze out any excess liquid.
  2. Lightly whisk the yoghurt to ensure it is free of lumps.
  3. Put 200ml of the yoghurt into a small saucepan with the sugar and warm very gently until the sugar is dissolved. Do not allow it to boil.
  4. Warm the soft gelatine leaves in 15ml of very hot (but not boiling) water until they are completely melted. Pour the melted gelatine slowly into the warm yoghurt and sugar mix.
  5. Whisk together the rest of the yoghurt with the sour cream and buttermilk in a large bowl. Slowly pour in the hot yoghurt and gelatine mix.
  6. Pour the combined mixture into glass dishes on trays (10 x 100 ml) and place in the refrigerator for 2-3 hours until set.



The recipe above provides a versatile base. In summer fresh berries top the panna cotta wonderfully but as the seasons change, feel free to mix and match the toppings – for example a candied orange and chocolate crumb in the winter.



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