Buttermilk Panna Cotta Recipe with Baked Quince and Pistachios

Buttermilk and rosewater panna cotta, baked quince and pistachios

  • makes 6
  • Easy

Delicious and creamy this recipe for panna cotta is so easy to make. Made with buttermilk it has a lovely light texture and served with roasted quince it is sure to impress your guests.


Make this buttermilk and rosewater panna cotta for a dinner party dessert, or also try our panna cotta with cherry and ginger sauce.



  • gelatine leaves 3
  • double cream 350ml
  • golden caster sugar 70g
  • buttermilk 350g
  • vanilla pod 1, split and seeded
  • rosewater 1-2 tsp
  • whole or slivered or peeled pistachios 2 tbsp to serve

baked quince

  • quinces 4
  • golden caster sugar 250g
  • bay leaves 2
  • unwaxed lemon 1, peeled
  • vanilla pod 1, split in half lengthwise
  • cider 120ml


  • Step 1

    Heat the oven to 150C/fan 130C/gas 2. Rinse and wipe the quinces clean. Quarter them lengthways but don’t bother to remove the core. Put the quarters cut-side up in a baking tray, sprinkle over the sugar, the bay leaves, lemon peel and vanilla, and add the cider or 120ml water. Cover with foil and bake for about 2½ hours, turning the fruit a couple of times. When the quinces are soft and sticky, they are ready.

  • Step 2

    Soak the gelatine in cold water until it is floppy. Heat the double cream, sugar, buttermilk and vanilla until just below boiling point, whisking occasionally. Remove from the heat and add the gelatine (shake off any water). Cool to room temperature, again whisking occasionally, then strain the mixture through a fine sieve. Add rosewater to taste. It should be perceptible but not overpowering. Not like perfume. Pour into dariole moulds and set in the fridge for at least 4 hours or overnight.

  • Step 3

    To serve, dip the dariole moulds briefly in boiling water and tip out onto a plate. Serve a couple of quince wedges (at room temperature) alongside the panna cotta and spoon some of the quince syrup over and around, topped with a sprinkle of pistachios to decorate. (The extra quince can be eaten with yoghurt for breakfast.)

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Nutritional Information

  • Kcals 573
  • Fat 31.7g
  • Carbs 66.2g
  • Fibre 1.2g
  • Protein 3.8g
  • Salt 0.1g