Buttermilk Panna Cotta with Wild Blueberry Jam

At the Lello table

Silken buttermilk panna cotta with a loose spoonful of wild blueberry jam. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.

Method

1. Bloom gelatin in water for 5 minutes.
2. Warm cream, sugar and vanilla until steaming. Remove from heat and dissolve in the gelatin.
3. Whisk in buttermilk and divide among six glasses. Chill at least 4 hours.
4. Loosen the jam with lemon juice and spoon over before serving.

Cook’s notes

• Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.

Substitutions

To serve

Serve in the glasses with small spoons.

Storage & make-ahead

Refrigerate leftovers in a covered container for up to 2 days.