Here it is- buttermilk recipe!

As promised in my last entry, here is a recipe for Buttermilk Panna Cotta.

The recipe comes from master chef John Fleer, of Blackberry Farms, and was originally published in the Spring 2005 issue of "Oxford American," a magazine devouted to southern culture and literature. The spring 2005 issue focues on southern cuisine.

Buttermilk Panna Cotta

serves up to 12

1 tablespoon (1/4 ounce package) unflavored, granulated gelatin, 1/4 cup of water, 1 1/2 cups half and half, 3/4 cup of sugar, 2 vanilla beans, split and scraped, 2 1/4 cups buttermilk

Bring half and half, sugar, and vanilla beans to a simmer in medium heavy-bottoemed sauce pot. Turn off heat and set aside. Sprinkle gelatin over room temperature water. Let gelatin bloom in water for five minutes. Warm the gelatin over water bath until gelatin is disolved. Whisk in a dissolved gelatin and buttermilk and stir until fully combined. Strain the mixture through a fine-meshed strainer. Cool panna cotta mixture over ice, but do not let it set. Ladle mixture into small ramekins or dishes. Chill for an hour. Serve cold.

Portions of the recipe were editted to fit into this entry.

Oxford-American's web site is:

http://www.oxfordamericanmag.com