Name: Buttermilk Panna Cotta With Rhubarb-Strawberry Jelly
Yield: Makes 8 servings
Ingredients: 1 1/4 teaspoons unflavored powdered gelatin; 1 1/4 cups heavy cream; 1/3 cup sugar; 1/4 teaspoons kosher salt; 1/4 vanilla bean, halved lengthwise; 1 1/4 cups buttermilk; 1 cup crème fraîche or sour cream; 6 ounces strawberries, hulled (about 1 cup); 1/4 cup sugar; 12 ounces rhubarb, trimmed, sliced 1/4" thick (about 3 cups), divided; 1/2 teaspoons unflavored powdered gelatin

Buttermilk panna cotta topped with rhubarbstrawbery jelly in jars.

Buttermilk Panna Cotta with Rhubarb-Strawberry JellyMichael Graydon & Nikole Herriott

The slight tang of this dessert is complemented by the sweet and sour flavor of the vibrant topping. Because the panna cotta can be made so far in advance, it's an ideal choice for a party.

Recipe notes

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