When I worked as a chef, I made panna cotta numerous times for the restaurant with various fruit sauces, I remember a fig port sauce that was delicious. Today I made a panna cotta with not only buttermilk but sour cream. You could use creme fraiche , but I had full fat sour cream in the fridge, more convenient. I have forgotten what an easy dessert this is to make, so will now make it more often for dinner guests. Today I made a blueberry sauce, but you can use any kind of berry or fruit you like. A splash of liqueur, such as Grand Marnier with the berries or fruit, is nice for added flavor.
1/4 ounce powdered gelatin ( 1 package)
2 1/2 tablespoons of water
1 cup of full fat sour cream or creme fraiche
2 cups of whipping cream
1/2 cup of full fat buttermilk
1/3 cup sugar
1 1/2 teaspoons of pure vanilla extract
1 cup of fresh berries or fruit
Sugar to taste
1. Add the 2 1/2 tablespoons of water to a small bowl and sprinkle the package of gelatin over top. Let sit for about 5 minutes.
2. Add to a medium sized pot, the whipping cream, buttermilk, sour cream and sugar. Whisk together until smooth. Heat on medium to just before the mixture starts simmering. Take off the heat and add the vanilla and the gelatin. Mix well until the gelatin is dissolved.
3. Pour mixture from pot into a 4-6 cup measuring cup with a spout. Use the measuring cup to pour mixture evenly into 6- one cup(8 ounce) sized ramekins.
4. Cover with plastic and chill for 4 hours or overnight. I brought them to room temperature before placing into the refrigerator.
5. Before serving, mix together the berries and sugar. Let the sweetness of the fruit guide the amount of sugar you add. Let macerate(sit at room temperature) for 20- 30 minutes and then spoon over each panna cotta and serve.