This is one of our most photographed and requested recipes. When asked what it is, my usual response is, “You just have to try it.” It looks like yogurt, but it is definitely not. It does have buttermilk, but you would never know it. This wonderful treat has the consistency of a light custard, with a sweet, melt-in-your-mouth goodness that rivals cheesecake. Combine this yumminess with an easy, but showy plating and you become the hostess of the year.
Here at The Lamb’s Rest Inn, we like to serve this dessert first, to welcome our guests to the table and build anticipation for the meal to come. Please enjoy this great recipe, and happy hosting.
4 tablespoons water
4 teaspoons unflavored gelatin
2 cups whipping cream
1 cup sugar
4 cups buttermilk
1 1/2 teaspoons vanilla
In a small bowl, sprinkle unflavored gelatin over water. Let stand until softens, about 10 min.
While this is softening, combine cream and sugar in a sauce pan and stir over medium heat until sugar dissolves, but do not boil. Remove from heat and add gelatin. Stir until completely dissolved. Allow to cool. Stir buttermilk and vanilla into cooled cream mixture. Strain in fine strainer. Divide into 12, 6 oz custard cups or ramekins. Refrigerate overnight.
2 packages frozen berries (black, raspberries)
1/4 cup sugar
1/4 cup water
In a saucepan, combine berries, sugar, and water, and bring to a boil. Allow to cool. Pour 1/2 of mixture into blender and blend thoroughly. Strain in colander and discard seeds. Repeat with remaining berry mixture.
To plate the panna cotta:
Now, serve to your guests and wow them with this beautiful, creamy creation.