Buttermilk Panna Cotta

Name: Buttermilk Panna Cotta
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT4H5M0.000S
Yield: s: 8 servings
Ingredients: 1 (.25-ounce) envelope unflavored gelatin; 1 cup half-and-half; 3/4 cup sugar; 2 vanilla beans, split and scraped; Pinch kosher salt; 2 cups buttermilk, at room temperature

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Level: Easy
Total: 4 hr 5 min

Prep: 5 min
Inactive: 3 hr 50 min
Cook: 10 min

Yield: s: 8 servings

Level: Easy
Total: 4 hr 5 min

Prep: 5 min
Inactive: 3 hr 50 min
Cook: 10 min

Yield: s: 8 servings

Ingredients

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1 (.25-ounce) envelope unflavored gelatin

1 cup half-and-half

3/4 cup sugar

2 vanilla beans, split and scraped

Pinch kosher salt

2 cups buttermilk, at room temperature

Directions

Sprinkle the gelatin over 2 tablespoons of water in a small bowl and let stand for 5 minutes.
Meanwhile, in a medium saucepan over medium-low heat, combine the half-and-half, sugar, vanilla pods, vanilla seeds and pinch of salt. Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk. Reduce the heat and add the gelatin and buttermilk. Strain through a fine sieve, removing the vanilla pods and any milk solids.
Pour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes. Transfer to fridge and chill for 3 hours. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.
BYOC: Top with your favorite fresh berries when in season. If you have the time, try and make a creamy caramel sauce by using sugar, water and half-and-half. Be creative and swipe the plate in a creative pattern. Let your inner artist come out.