- 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
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.
In a large mixing bowl combine all ingredients and stand at room temperature for 10 minutes.