Please note that this panna cotta is delicious with any jam or fresh fruit on top. If you don’t have a jar of Autumn Olive at the ready, feel free to swap out for your other favorites.

• 2 C heavy cream
• 1 C buttermilk
• ½ C sugar
• ½ tsp vanilla
• ½ tsp salt
• 2 tsp powdered gelatin

1. Combine the powdered gelatin and buttermilk to bloom and let sit for 10 minutes
2. Heat the cream, sugar, vanilla and salt until the sugar is dissolved
3. Remove from the heat
4. Add the buttermilk and gelatin and dissolve
5. Divide into 6 ramekins and cool to set
6. When set top with autumn olive chutney and serve