Buttermilk Panna Cotta

1. 1

   Combine the cream, sugar, scraped vanilla beans, vanilla pod and honey powder in a saucepan over medium heat.

2. 2

   Bring to a simmer, stirring constantly, until all the sugar dissolves.

3. 3

   Sprinkle the gelatin over 2 tablespoons cool water in a bowl.

4. 4

   In a heatproof container with a spout, combine the gelatin mixture with the heated cream, allowing it to dissolve.

5. 5

   Whisk in the buttermilk.

6. 6

   Add 1 tablespoon of buckwheat honey to the bottom of each of four 8-ounce parfait glasses.

7. 7

   Divide the panna cotta evenly among the glasses, about 6 ounces in each.

8. 8

   Refrigerate until firm, about 3 hours.

9. 9

   Drizzle with more honey and sprinkle with the pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.