Buttermilk Panna Cotta

For the panna cotta

• 2½ tsp unflavored powdered gelatin
• 1 cup heavy cream
• ½ cup sugar
• 1 tsp pure vanilla extract
• 2 cups buttermilk
• 2 tbsp chopped pistachios

For the sauce

• 8oz (225g) strawberries, halved
• 3 tbsp maple syrup
• 3 tbsp fresh orange juice

Special Equipment:

• Four 7oz (196ml) ramekins

Prepare ahead

The panna cotta and sauce can be refrigerated up to 1 day before serving.

1. To make the panna cotta, sprinkle the gelatin over ½ cup of the heavy cream in a small bowl. Let stand for 5 minutes, or until spongy. Place the bowl in a small frying pan of simmering water. Stir until the gelatin is completely dissolved.

2. Meanwhile, heat the rest of the cream and the sugar in a small saucepan over low heat until the sugar is dissolved. Remove from the heat. Stir in the gelatin and vanilla. Cool slightly, then stir in the buttermilk.

3. Rinse the insides of 4 ramekins with cold water. Divide the cream mixture among the ramekins. Cover with plastic wrap and refrigerate at least 3 hours, until set.

4. To make the sauce, simmer the strawberries, maple syrup, and orange juice for 5 minutes. Transfer to a blender and puree. Let cool. Refrigerate at least 1 hour. Turn the panna cottas out onto plates, and top with the sauce and pistachios.