CHEF JEFF — ONE BYTE AT A TIME: Buttermilk Panna Cotta with Berries

This recipe takes an Italian classic to new heights.

Buttermilk Panna Cotta with Berries

2 tablespoons water

1½ teaspoons unflavored gelatin

Nonstick vegetable oil spray

1 cup whipping cream

1 teaspoon finely grated lemon peel

½ cup sugar

2 cups buttermilk

2 teaspoons vanilla

Assorted berries

Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray 6 ¾-cup ramekins or custard cups with nonstick spray. Heat cream, lemon peel, sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat. Bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk, vanilla; divide mixture among ramekins. Refrigerate panna cotta until set, about 4 hours or overnight. Serve in ramekins, topped with berries.

Yield: Serves 6.

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