This Buttermilk Panna Cotta recipe makes an ideal spring/summer dessert—cool, tangy, perfect with fresh fruit in any form. But it’s also a lovely dessert for fall and winter, accompanied with poached dried fruits or a drizzle of maple syrup. Of course you can enjoy it just as it is without any accompaniment at all. Because buttermilk tends to separate when heated, a portion of milk or cream is used in order to dissolve the gelatin.
This recipe makes six ½-cup servings. For dishes, use ramekins, little espresso cups, dariole molds, or the like and plan to turn them out onto serving plates or, if you’ve used espresso cups, serve them right in the cups.