Buttermilk Panna Cotta

I've only ever had panna cotta once in my life and I had purchased it in the frozen food section of the grocery store.  Since I didn't have any point of reference in terms of taste, I thought that it was alright.  It's one of the desserts I've been wanting to make for ages but haven't made much time for it.

While at Home Depot a while back, I flipped through a Bon Appetit magazine and found a lovely yoghurt panna cotta.  The food-nerd within was super excited and when I got home, I searched for it on their site.  Close down the list of searched items, I stumbled upon a buttermilk panna cotta.  Though I had a couple of tubs of plain yoghurt, I also had a litre of buttermilk sitting in my fridge that was dangerously close to its expiration date *cringes!*.  (Originally, it was intended for a raspberry-buttermilk sorbet, but for some strange reason the desire to make it disappeared.)

I'm sorry that this isn't the nicest version to plate this gorgeous and satiny dessert, but I didn't want to put white on white.  Funny enough, if you click on the link to the recipe you'll find that Bon Appetit did do "white on white" for their plating.  I've come to the realization that I need more coloured plates/bowls, and I want a new camera.  

If you eat it on its own, it's pretty sweet rather cloying for my tastebuds.  After topping it with passionfruit, the sweetness mellows out and it becomes difficult to not have seconds.  Loves!  Cannot wait to give the yoghurt version a go.

In Bon Appetit's own words, their  Buttermilk Panna Cotta

Ingredients

• 2 tablespoons water
• 1 1/2 teaspoons unflavored gelatin
• Nonstick vegetable oil spray

• 1 cup whipping cream
• 1 teaspoon finely grated lemon peel
• 1/2 cup sugar
• 2 cups buttermilk
• 2 teaspoons vanilla extract

• Assorted frozen berries (such as blackberries, blueberries, and raspberries), thawed

Preparation

• 
  
  
  Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.
• 
  
  
  Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
• 
  
  
  Using small sharp knife, cut around panna cotta in each ramekin. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.