Buttermilk panna cotta
2 tablespoons water
2 teaspoons unflavored gelatin
1 cup whipping cream
7 tablespoons sugar
2 cups reduced fat buttermilk (2%)
3/4 teaspoon vanilla extract
Pour 2 tablespoons water into small custard cup; sprinkle unflavored
gelatin over. Let stand until gelatin softens, approximately 10 minutes.
Combine whipping cream and sugar in heavy medium saucepan. Stir over
medium heat until sugar dissolves and mixture is hot but not boiling.
Remove from heat; add gelatin mixture and stir until gelatin is
completely dissolved and mixture is smooth. Cool mixture to room
temperature, about 45 minutes.
Stir buttermilk and vanilla extract into cream mixture. Pour mixture
through fine strainer into 4-cup measuring cup. Divide mixture among six
3/4-cup custard cups or ramekins. Refrigerate until panna cotta is set,
at least 6 hours and up to 1 day.
Run thin sharp knife around sides of each panna cotta to loosen. One at
a time, place bottom of each custard cup in 1 inch of hot water 30 to 45
seconds; immediately invert custard cup onto plate. Using both hands,
firmly grasp custard cup and plate together, shaking gently and allowing
panna cotta to settle onto plate.
Makes 6 servings.