Ingredients:

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 cup full-fat buttermilk
  • 1 cup fresh berries
  • 2 tbsp honey
  • 1 tsp lemon juice

Instructions:

  1. Place the cold water in a small bowl and sprinkle the gelatin powder over the surface. Let it sit for 5–10 minutes to bloom until it looks like a thick, translucent sponge.
  2. Combine heavy cream and sugar in a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture is steaming but not boiling. Remove from heat immediately.
  3. Stir the bloomed gelatin into the hot cream until completely dissolved. Slowly whisk in the room-temperature buttermilk until the mixture is a uniform, pale ivory liquid.
  4. Pour the mixture through a fine-mesh strainer into a bowl to remove any bubbles or lumps.
  5. Divide the mixture evenly among 4 ramekins or small glass jars.
  6. Refrigerate for at least 6 hours, or overnight, until the panna cotta is firm on the edges with a gentle jiggle in the center.