Buttermilk Panna Cotta

Gelatin desserts have gotten a bad rap among sophisticated eaters because of our experience with Jell-O. But gelatin has a history that predates the little box by centuries, and it can be the basis for some very contemporary desserts. This panna cotta is one of my favorites. In Italian, panna cotta translates to “cooked cream.” In this version, buttermilk lightens the texture and adds an interesting tang. Look for a quality buttermilk with good flavor. The tip-off for me are those labeled R