Classic Panna Cotta
Italian for “cooked cream,” panna cotta is a culinary paradox; its luxurious texture belies its ridiculously simple preparation. A judicious amount of gelatin is the secret to perfect panna cotta: too much and your dessert will bounce like a Jell-O jiggler, too little and you’ll wind up with a sad, runny pudding. We’ve nailed the proper ratio in this recipe, which yields a perfectly soft-set panna cotta with just the right amount of wobble. Fresh vanilla bean seeds perfume the base mixture, while creamy buttermilk adds a balancing tang. The smooth sweetness of this dessert begs for a hint of acidity and tartness; a warm dollop of your favorite sweet-tart jam or preserves will do just the trick.