Panna Cotta
Do not prepare the panna cotta until the cupcakes have been baked and fully cooled
You can use 1 vanilla bean pod in place of extract if you prefer, you will simply steep it with the heavy cream
Serves: ¾ cup
  • Heavy Cream ¼ Cup (60ml)
  • Granulated Sugar 2 Tablespoons (28g)
  • Gold Gelatin Sheets 1
  • Buttermilk ¼ cup (60ml)
  • Salt pinch
  • Vanilla Extract 1 teaspoon (5ml)
  1. Bloom the gelatin sheets in cold water for 5 minutes to soften
  2. Combine the heavy cream & sugar in a sauce pot and heat to dissolve the sugar, it is not necessary to boil but you can bring it to about 180°F
  3. Squeeze the excess water from the gelatin and the add it to the hot cream, whisk to dissolve
  4. Add the cold buttermilk and the salt, stir well.
  5. Hollow out the cupcakes as shown in the video and pour the cooled panna cotta into each cavity.
  6. Refrigerate until set (at least 2 hours or overnight covered with plastic wrap)
  7. Ice the cupcakes as shown in the video with buttercream using the #826 Ateco Tip and then decorate with fresh orange segments in the form of a rose.
  8. *I used ganache on some of the cupcakes to resemble my favorite flower the black eyed susan, this is optional but if you decide to do it I used the#2 Ateco Tip found in the Gretchen's Bakery Essentials cake Decorating Kit
Recipe by Gretchen's Bakery at