2 cups cultured buttermilk, 1%
1 1/2 teaspoons unflavored gelatin
2/3 cup whipping cream
1/2 cup sugar
Lemon Jelly (see below)
Place 1/2 cup buttermilk in bowl or large measuring cup, sprinkle with unflavored gelatin. When gelatin is softened, whisk in remaining buttermilk.
In heavy saucepan or top of double boiler combine cream and sugar. Heat until cream begins to bubble – do not boil. Stir in buttermilk and gelatin. Continue to heat until gelatin is completely dissolved (about 5 minutes).
Pour into serving dish or 6 individual ramekins (4 oz size). Cover and refrigerate until set, about 4 hours.
To serve, dress large serving dish with fresh berries; or un-mold individual ramekins on serving plates, garnish with fresh berries and drizzle with Lemon Jelly.
Place 1/4 cup lemon juice in small bowl and sprinkle with 1 1/4 teaspoons unflavored gelatin and allow to soften. Bring 1 cup water and 1/4 cup sugar to a boil in small sauce pan. Pour boiling mixture over lemon juice and gelatin. Stir to dissolve gelatin. Add an additional 1/4 cup lemon juice; cool to room temperature. Drizzle over un-molded Panna Cotta.