Buttermilk Panna Cotta

1. 1

   To make the panna cotta, sprinkle the gelatin over 1/2 cup of the heavy cream in a small bowl.

2. 2

   Let stand for 5 minutes, or until spongy.

3. 3

   Place the bowl in a small frying pan of simmering water.

4. 4

   Stir until the gelatin is completely dissolved.

5. 5

   Meanwhile, heat the rest of the cream and the sugar in a small saucepan over low heat until the sugar is dissolved.

6. 6

   Remove from the heat.

7. 7

   Stir in the gelatin and vanilla.

8. 8

   Cool slightly, then stir in the buttermilk.

9. 9

   Rinse the insides of 4 ramekins with cold water.

10. 10

    Divide the cream mixture among the ramekins.

11. 11

    Cover with plastic wrap and refrigerate at least 3 hours, until set.

12. 12

    To make the sauce, simmer the strawberries, maple syrup, and orange juice for 5 minutes.

13. 13

    Transfer to a blender and puree.

14. 14

    Let cool.

15. 15

    Refrigerate at least 1 hour.

16. 16

    Turn the panna cottas out onto plates, and top with the sauce and pistachios.

* Per serving · 4 servings · Values may vary.

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