Since Spring is technically here, we're starting to think about lighter desserts and one of my favorite treats during warmer weather is buttermilk panna cotta. I try to use buttermilk from a local farm since the flavor tends to be richer and more balanced than most nationally distributed products. These can be topped with almost anything but you really can't go wrong by keeping it simple with fresh, in season, fruit.
Ingredients
Gelatin 10 grams
Heavy cream 315 grams
Sugar 70 grams
Buttermilk 455 grams
Directions
1. Bloom the gelatin by submerging it in ice cold water for several minutes.
2. In a medium-sized sauce pan over moderate heat, gently warm the cream and sugar. Stir until sugar is dissolved. Remove from heat.
3. Wring excess water from the gelatin by removing the sheets from the cold water bath and gently squeezing. Add to the heated cream and stir.
4. Stir buttermilk into the cream mixture.
5. Pour through a fine mesh strainer into a large measuring cup.
6. Pour this mixture into whatever molds you desire. Allow to chill in the refrigerator for several hours until set. Provided these are kept cold, they will last for a few days.
Marianne Comella is the pastry chef at Mezze Bistro + Bar in Williamstown, and a member of Berkshire Farm & Table.
