Tangy Panna Cotta with Fresh Berries


Panna cotta:
1 1/2 cups heavy cream, divided
1/2 cup granulated sugar
2 1/4 teaspoons gelatin (one .25 ounce envelope)
1 3/4 cups buttermilk
1/2 teaspoon vanilla extract, optional

1 cup sliced strawberries
1 cup blackberries
1 cup raspberries


1. Make panna cotta: In small, microwave-safe bowl, combine 3/4 cup heavy cream and sugar. Sprinkle gelatin over mixture; let stand for 5 minutes. Microwave gelatin mixture on high for 1 minute, at 20 second intervals, until cream is hot and gelatin and sugar are completely dissolved. Meanwhile, in medium bowl, combine remaining 3/4 cup heavy cream and buttermilk. Pour hot gelatin mixture into cream and buttermilk, whisking constantly. Stir in vanilla, if desired. Divide mixture evenly among six 4-ounce ramekins. Refrigerate until cold and set, about 4-6 hours.

2. Combine berries: Using small offset spatula or knife, loosen panna cotta from side of each ramekin. Invert panna cotta onto dessert plate. Surround panna cotta with 1/2 cup of mixed berries. Repeat with remaining 5 ramekins. (Alternately, decorative mold or even bowl can be used to make single large panna cotta.)