Buttermilk Panna Cotta

Bryce Whittlesey

Wheatleigh

Lenox MA

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Creamy panna cotta has a brighter flavor when made with buttermilk. Chef Whittlesey suggests increasing the gelatin powder to 2 teaspoons in hot weather.

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Makes nine 2.5-ounce timbales

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1-1/2 teaspoons gelatin powder

2 tablespoons cold water

1-1/4 cups heavy (whipping) cream

1/2 cup minus 1 tablespoon sugar

1-1/4 cups buttermilk

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9 round butter cookies, or 18 long, thin butter cookies

9 mint leaves

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Rub the insides of nine 2-1/2 ounce timbales lightly with canola oil. Blot away any excess.

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Sprinkle the gelatin powder over the cold water in a small stainless steel bowl. Let stand 5 to 10 minutes, until softened.

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In a saucepan over medium-high heat, bring the cream and sugar to a boil. Stir in the softened gelatin until it is completely dissolved. Remove from heat and stir in the buttermilk. Blend until very smooth with a hand blender. Strain through a fine-meshed sieve into a large cup with a spout. Skim off any foam. Pour into the prepared molds. Place on a baking sheet, cover loosely with plastic wrap, and chill at least 3 hours, preferably overnight. The panna cottas can keep 4 to 5 days in the refrigerator.

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To serve: Place a timbale to one end of a long dish. Place a round butter cookie, or criss-cross two long, thin butter cookies, at the other end. Roll a mint leaf and insert into the center of the panna cotta. Repeat for each serving.

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Alternatively, round butter cookies can be trimmed to fit exactly over the top of each timbale, then the timbales can be unmolded onto plates, turning the butter cookies into bases. Insert a rolled mint leaf into the top of each.