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1
Make panna cotta:Pour 1 c. of buttermilk into the top of a double boiler (not over heat).
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2
Sprinkle gelatin over the buttermilk, let stand to soften, about 5 min.
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3
Meanwhile, in a small saucepan, bring cream and scant 1/2 c. sugar to a boil.
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4
Add in cream mix to the gelatin mix; place over simmering water; whisk till the gelatin dissolves, about 5 min.
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5
Stir in the remaining c. of buttermilk.
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6
Pass the mix through a cheesecloth-lined strainer.
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7
Divide among six 4-oz ramekins or possibly small bowls on a baking sheet.
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8
Cover; chill till set, about 4 hrs.
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9
Make jelly:Place 1/4 c. of the lemon juice in a mixing bowl.
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10
Sprinkle the gelatin over the lemon juice and let stand to soften, about 5 min.
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11
In a small pan bring the sugar and 1 c. of water to a boil over high heat.
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12
Pour the syrup over the gelatin mix, whisk to dissolve.
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13
Add in the remaining 1/4 c. of lemon juice.
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14
Allow the mix to return to room temperature.
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15
Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon jelly on top of each ramekin.
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16
Chill till set, about 30 min.
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17
The panna cotta ramekins can be prepared up to 24 hrs in advance, covered and refrigerated.
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18
Serve chilled and garnish with lemon sorbet and crispy cookies.
