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