Buttermilk Panna Cotta

Yum! Look at the pretty vanilla seeds!

Buttermilk panna cotta goes into the mental stash of recipes under "cheap tricks." I can't believe I've waited this long to make it, intimidated because it has this veneer of being something only "real chefs" make. I should have known better. Italians are not known for complicated desserts.

• 1 packet gelatin
• 1 cup heavy cream
• 2 cups buttermilk (reduced fat 2% is fine)
• 7 tablespoons sugar
• 1/2 vanilla bean and/or 1 teaspoon vanilla extract

Sprinkle gelatin over 1/4 cup heavy cream. I used 2 teaspoons. Add the whole packet (2 1/4 teaspoons) if you want more of a jello-like consistency, and 1/4 less if you prefer something that's more like pudding. Let the gelatin soften for ten minutes. It will be a semi-solid blob.

Heat cream and sugar over medium heat until sugar melts. If you are using a vanilla bean, scrape the seeds into the cream before heating. Don't let the liquid boil. When it comes close to a boil, dump in the gelatin and whisk until the gelatin completely dissolves. I have a sneaking suspicion this would work better if the hot liquid went into the gelatin instead of the other way around. Anyway, after the gelatin melts set the pot aside to cool to room temperature (20-45 minutes, or chill in an ice bath like I did).

Stir in the buttermilk and vanilla extract, and strain. Do not forget to strain! Straining will remove any clumps of gelatin that you've missed, as well as giant floaty vanilla pieces.

Pour into six small ramekins or cups. Chill for at least six hours. To serve, set in a bowl of hot water for ten seconds and inver over a plate.