Buttermilk Panna Cotta
Serves six to eight
This is one of those great make-ahead desserts that impresses, yet is deceptively simple to prepare. The layer of preserves is so pretty, you’ll want to make this in glass containers. As it happens, jam jars are perfect! If you have the patience, you can make this in two batches to produce layers; if not, simply put the preserves on the bottom.
6 to 8 Tbsp preserves (suggestions below)
1 Tbsp powdered gelatin
¼ cup cold water
½ cup heavy cream
¼ cup sugar
Seeds from one vanilla bean
1½ cups buttermilk
- Lightly butter or apply nonstick spray to six to eight 4-oz ramekins or jam jars. Place 1 Tbsp preserves in each and set aside.
- In a small bowl, mix gelatin into cold water and let sit for about 10 minutes to bloom.
- Combine cream, sugar and seeds from the vanilla bean in a saucepan over medium heat. Carefully heat to a low simmer, stirring constantly to dissolve sugar. Remove from heat and stir in gelatin mixture. Add buttermilk and stir to combine into warm cream.
- Cool slightly, then strain the mixture. Pour the strained cream, carefully, over preserves in the ramekins. Refrigerate 4 hours to set.