Buttermilk Panna Cotta with The Preservatory

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Buttermilk Panna Cotta

"This is one of those great make-ahead desserts that impresses, yet is deceptively simple to prepare. The layer of preserves is so pretty, you'll want to make this in glass containers. As it happens, jam jars are perfect! If you have the patience, you can make this in two batches to produce layers; if not, simply put the preserves on the bottom." - From The Preservatory

Ingredients:

• 6 to 8 tbsp preserves (suggestions below)
• 1 tbsp powdered gelatin
• ¼ cup cold water
• ½ cup heavy cream
• ¼ cup sugar
• Seeds from one vanilla bean
• 1 ½ cups buttermilk
• *Available from Well Seasoned

Three Perfect Preserve Pairing suggested by The Preservatory:

• Rhubarb & Vanilla (page 29, The Preservatory)
• Rainier Cherry & Kirsch (page 41, The Preservatory)
• Strawberry & Roses (page 34, The Preservatory)

Instructions:

1. Lightly butter or apply nonstick spray to six to eight 4-oz ramekins or jam jars. Place 1 tbsp preserves in each and set aside.
2. In a small bowl, mix gelatin into cold water and let sit for about 10 minutes
   to bloom.
3. Combine cream, sugar and seeds from the vanilla bean in a saucepan over medium heat. Carefully heat to a low simmer, stirring constantly to dissolve sugar. Remove from heat and stir in gelatin mixture. Add buttermilk and stir to combine into warm cream.
4. Cool slightly, then strain the mixture. Pour the strained cream, carefully, over preserves in the ramekins. Refrigerate 4 hours to set.