A few years ago I had the opportunity to visit dear friends in Seoul. It was the middle of August and the humidity and heat were pretty unbearable. Luckily we had guests passes to the fantastic pool at the Grand Hyatt and used the facilities quite often.
After a day of swimming and sunbathing my favorite thing to do was visit the on-site hotel bakery and buy their delicious panna cotta, served in these adorable glass jars. The cool and creamy cooked cream covered with fruit coulis was the perfect way to beat the heat.
My version of panna cotta includes buttermilk in the recipe. The slight tang of the buttermilk beautifully complements the jam topping. It's the perfect light dessert to enjoy this summer!
P.S. The jars in the photos are the ones I collected from my Seoul trip...I ate my fair share of panna cotta!
Makes about eight to ten 6-oz servings
2 tsp unflavored powdered gelatin
1 1/4 cups heavy cream
1/3 cup sugar
1/4 tsp kosher salt
1 vanilla bean, halved lengthwise
1 1/4 cups buttermilk
1 cup sour cream
Jam of your choice (I used my favorite raspberry and apricot jams from a Norwegian brand called Nora)
Place 1/4 cup cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
Meanwhile, combine heavy 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 sour cream. Pour cream mixture through a fine-mesh strainer set over a 4-cup glass measuring cup. Divide among jars, ramekins or glasses. Chill until set, at least 3 hours.
Before serving top with jam.