I adapted this recipe from a pastry-chef friend. (Thanks, ML!) We served it successfully with a variety of accompaniments, ranging from cornbread fried in butter, to a mélange of fresh peas, pea leaves, celery hearts, celery leaves, chervil, and mint oil, in another homage to a dish they serve at Noma. (Thanks, Chef René!) This is the quintessential MSF dessert, because it’s inexpensive, simple, versatile, and seems sophisticated—the tang of the buttermilk and the richness of the cream add up to a kind of Euro-fro-yo. It’s not embarrassing, though, because you call it panna cotta.