Panna Cotta

• 3 ½ cups Shetler’s buttermilk
• 2 envelopes unflavored gelatin
• 2 ½ cups heavy whipping cream
• ½ cup sugar
• 6 tablespoons maple syrup

Summer Fruit Topping

• 1 quart fresh blueberries
• 1 pint fresh raspberries
• ½ cup dried cherries
• 1 teaspoon sugar
• ¼ teaspoon of salt
• 1 tablespoon good sherry vinegar

Panna Cotta Add cold buttermilk to a medium mixing bowl and sprinkle in gelatin to bloom. In a medium saucepan heat combined heavy whipping cream, sugar and maple syrup over medium-low heat until the sugar is dissolved. Add the buttermilk/gelatin mixture and cook until gelatin is completely dissolved. Remove from heat, pour mixture through a fine-mesh strainer and portion into small mason jars. Refrigerate overnight. Remove panna cotta from refrigerator and rest at room temperature for one hour. Garnish with summer fruit topping and serve.