Dessert: Buttermilk Panna Cotta with Rhubarb-Strawberry Jelly

Recipe by April Bloomfield 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.

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

Instructions

Place 1/4 cup cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
Meanwhile, combine cream, sugar, and salt in a small saucepan; scrape in seeds from vanilla bean and add pod. Bring just to a simmer. Add softened gelatin and stir until dissolved. Remove cream mixture from heat; let cool.
Remove vanilla pod from cream mixture; discard. Whisk in buttermilk, then crème fraîche. Divide mixture among eight 6-ounce jars, ramekins, or glasses. Chill until set, at least 2 hours.

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