Buttermilk Panna Cotta with Apricot and Candied Fennel

A creamy Italian-style dessert made with buttermilk and cream, topped with homemade apricot compote and candied fennel seeds. This elegant panna cotta strikes the perfect balance between rich and tangy flavors.

8 servings

4 hr 47 min

Published October 4, 2025

Ingredients

•1 envelope unflavored powdered gelatin
•2¾ cups heavy cream
•⅔ cup sugar
•3 cups buttermilk
•¾ cup dried apricots
•1 tablespoon fennel seeds

Cooking Instructions

1.
Place 1/4 cup cold water in a small bowl. Sprinkle gelatin over; let stand 10 minutes.
10 min
2.
Heat 1/2 cup cream in a medium saucepan over medium heat until very warm (it will deactivate the gelatin if it gets too hot). Remove from heat, add gelatin and 2/3 cup sugar, and whisk until they are completely dissolved. Gradually stir in remaining 2 1/4 cups cream, then buttermilk. Divide among eight small bowls or 6-ounce ramekins and chill until set, at least 4 hours.
240 min
3.
Meanwhile, bring apricots, 2 tablespoons sugar, and 1 cup water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until thickened and jam-like, 20-25 minutes. Let compote cool completely.
25 min
4.
Bring remaining 1 tablespoon sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat and cook, swirling often, until thick and syrupy (do not let it take on any color), about 4 minutes. Add fennel seeds and reduce heat to medium. Cook, stirring constantly, until sugar starts to become dry and crystallized, about 2 minutes. Remove from heat and stir until sugar is completely dry and crystallized, about 1 minute longer. Transfer seeds to a small bowl; set aside.
7 min
5.
Serve panna cotta topped with compote and candied fennel seeds.
5 min
6.
DO AHEAD: Panna cotta can be made 3 days ahead; cover and keep chilled. Compote can be made 1 week ahead; cover and chill.

Cooking Instructions

Place 1/4 cup cold water in a small bowl. Sprinkle gelatin over; let stand 10 minutes.

10 min

Heat 1/2 cup cream in a medium saucepan over medium heat until very warm (it will deactivate the gelatin if it gets too hot). Remove from heat, add gelatin and 2/3 cup sugar, and whisk until they are completely dissolved. Gradually stir in remaining 2 1/4 cups cream, then buttermilk. Divide among eight small bowls or 6-ounce ramekins and chill until set, at least 4 hours.

240 min

Meanwhile, bring apricots, 2 tablespoons sugar, and 1 cup water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until thickened and jam-like, 20-25 minutes. Let compote cool completely.

25 min

Bring remaining 1 tablespoon sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat and cook, swirling often, until thick and syrupy (do not let it take on any color), about 4 minutes. Add fennel seeds and reduce heat to medium. Cook, stirring constantly, until sugar starts to become dry and crystallized, about 2 minutes. Remove from heat and stir until sugar is completely dry and crystallized, about 1 minute longer. Transfer seeds to a small bowl; set aside.

7 min

Serve panna cotta topped with compote and candied fennel seeds.

5 min

DO AHEAD: Panna cotta can be made 3 days ahead; cover and keep chilled. Compote can be made 1 week ahead; cover and chill.