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1
Lightly grease four 4- to 6-ounce (125- to 180-ml) ramekins or custard cups with unflavored vegetable oil.
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2
In a medium saucepan, heat the half-and-half, sugar, lemon zest, and cinnamon sticks, stirring to dissolve the sugar.
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3
Once warm, remove from the heat, cover, and let steep for 1 hour.
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4
Pour the water into a medium bowl and sprinkle evenly with the gelatin.
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5
Allow the gelatin to soften and swell for 5 minutes.
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6
Set a mesh strainer across the bowl.
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7
Reheat the half-and-half until its quite warm, but not hot, and pour it through the strainer over the softened gelatin.
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8
Stir the mixture until the gelatin completely dissolves.
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9
Let the mixture cool slightly, then stir in the buttermilk.
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(If the half-and-half mixture is too hot, the buttermilk may separate when its added.
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If it does, whisk vigorously and it will become smooth.)
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Divide the mixture evenly among the ramekins.
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13
Cover with plastic wrap and refrigerate until chilled, at least 6 hours or preferably overnight.
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14
To unmold, run a sharp knife around the inside of each ramekin to loosen the panna cotta, invert a serving plate over the ramekin, and turn them over together.
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15
Shake a few times to release the panna cotta, then lift off the ramekin.
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16
Spoon the blueberry compote over and around the panna cotta.
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17
The panna cotta will keep in the refrigerator for up to 5 days.
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18
Instead of serving with blueberry compote, toss any mixture of fresh berries with some sugar and creme de cassis, let them sit for a while to soften, then spoon them over and around the panna cotta.
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19
If youre in a hurry, after adding the buttermilk, set the bowl over an ice bath and stir to hasten the cooling, then pour the mixture into chilled ramekins so the panna cotta firms up faster.
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20
Or, you can pour the mixture into wine glasses, chill them, and serve the panna cotta in the glasses.
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21
Even if the panna cotta are not fully set by serving time, theyll be spoonable, and very elegant.
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22
This recipe can easily be doubled.
