Vanilla Panna Cotta

Panna Cotta in Italian means "cooked cream".  There isn't much cooking in this recipe though.  Sour cream and buttermilk add an acidic element giving it a delicate finish.   Serve it with a berry sauce or a sprig of mint and fresh mixed berries.  Try to find the Madagascar pure vanilla bean paste at a specialty store.  It make a big difference in the vanilla taste that you will get vs. regular vanilla extract. 

Ingredients:
1 1/2 tsp powdered gelatin
1 TBSP water
2 cups sour cream
1/2 cup plus 1 TBSP buttermilk
1 1/4 tsp vanilla paste
2/3 cup granulated sugar
1 cup creme fraiche

Pour the water and the gelatin in a small glass and let sit for about 5 minutes to soften.

In a medium bowl whisk together the sour cream, buttermilk, vanilla and sugar.

In a small saucepan pour about 1/2 cup of the sour cream mixture over medium low heat.  Heat just until warm and add the gelatin stirring to dissolve.  Rub a little between your fingers, it should not feel gritty.

Let cool for about 5 minutes and then stir into the sour cream mixture.
Whisk the creme fraiche in a medium bowl until it is thick and holds its shape.

Fold in the sour cream mixture.

Strain through a fine mesh conical strainer into a bowl with spout or liquid measuring cup.  Pour into six 4-5 ounce ramekins or molds.

Refrigerate for at least 5 hours or let set for up to 2 days.
To unmold, run a paring knife about 1/4 inch deep around the edge of each panna cotta.  Dip the bottom 2/3 into a bowl of very hot water just long enough to unmold.  If  you leave it in too long it will liquefy the dessert.  Invert onto a serving plate.  Serve with fresh mint and mixed berries.

Recipe from Thomas Kellers Ad Hoc Cookbook