I love panna cotta. Not only are these little creamy desserts delicious, they are a cinch to make. They have a certain kind of elegance despite their simplicity, which makes them a top choice for hands-free entertaining. If you end up with more strawberry jam than you need to top the desserts, it will keep for about a week in the refrigerator, ready to spread on buttered toast.

Buttermilk Panna Cotta with Refrigerator Strawberry Jam
By Karen
Makes 6 servings

Ingredients:

For panna cotta:
1 1/2 cups buttermilk
2 teaspoons unflavored powdered gelatin
1 1/2 cups heavy cream
3/4 cup sugar

For strawberry jam:
3 cups fresh strawberries, hulled and sliced in half
1/3 cup sugar
1 tablespoon brandy
2 tablespoons butter

Directions:

Put 1/2 cup buttermilk in a bowl and sprinkle the gelatin over the top. Let the gelatin soften for 5 minutes.
Pour the remaining buttermilk and heavy cream in a saucepan and place over medium heat. Whisk in the sugar until dissolved. Bring to a simmer; add the gelatin mixture and stir until dissolved.

Strain the mixture through a fine strainer set over a heatproof container with a pouring spout (such as Pyrex measure); divide among 6 6-ounce ramekins or custard cups.

Cover and place in the refrigerator until the panna cottas are set, at least 3 hours or overnight.

To make the jam, combine all ingredients in a small saucepan. Bring to a simmer and stir. Cook for about 10 minutes, until the strawberry juices and sugar form a syrup and the berries are soft. Stir in the butter until it melts; transfer to a bowl to cool. Pulse in a food processor or use a potato masher to crush the strawberries to a chunky consistency; refrigerate at least 3 hours to set the jam.

To serve, spoon some of the jam over the chilled panna cottas.