Honey Buttermilk Panna Cotta



  • 1.75 tsp powdered gelatine
  • 2 tbsp hot water
  • 1 cup cream
  • 1/3 cup caster sugar
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • Gently warmed honey or maple syrup, sea salt flakes, to serve
  • Fruit of your choice, to serve


  1. Place TupperChef™ TupCake Forms on a baking tray. 

  2. Place hot water in a small jug or bowl and sprinkle over gelatine. Whisk with a fork to dissolve. 

  3. Place the cream, sugar and vanilla in a saucepan over medium heat and bring just to the boil. Remove from the heat, whisk in gelatine mixture until smooth. Stir in the buttermilk.

  4. Pour or ladle mixture into the moulds. Refrigerate for 4 hours, or until set. Place a sheet of baking paper on top of the mold followed by a flat tray. Gently invert. Use a spatula to place on plates and drizzle over honey and a pinch of sea salt flakes. Serve with seasonal fruit. 

    Tupper Tip: You can substitute plain Greek yoghurt for the buttermilk or use 2 cups cream and omit the buttermilk for a rich, velvety flavour. Try drizzling with runny honey instead of the maple syrup for kids.