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This deceptively simple panna cotta is the perfect way to showcase these seasonal berries.

Stephanie Eddy photos for The Globe and Mail

Buttermilk panna cotta is my favourite way to showcase sweet seasonal strawberries. The delicate cream and tangy buttermilk flavours really let the strawberries shine. Plus, it doesn't hurt that it's deceptively simple to make. I promise that if you can turn on a stove and stir a pot, then you can make this panna cotta.

Servings: 6 to 8

Ready time: 6 hours (includes chilling time)

Strawberry buttermilk panna cotta

1-1/2 tbsp cold water

2 tsp vanilla extract

1 packet (2 tsp) gelatin

2 cups whipping cream

1/3 cup sugar

1 cup buttermilk

1 lb strawberries, chopped

1 tbsp lemon juice

3 tbsp sugar

Method

Place the cold water and vanilla extract in a small bowl. Sprinkle the gelatin on top and set aside to soften.

Heat the whipping cream and 1/3 cup sugar in a pot over high heat, stirring constantly until almost boiling. Remove from heat, scrape in the hydrated gelatin and whisk until the gelatin has completely dissolved. Whisk in the buttermilk.

Pour the mixture into 6 to 8 small ramekins or glass jars leaving 2 to 3 inches at the top for the strawberries. Place the panna cotta in the fridge to chill until softly set. Depending on the size of the ramekin, it will take between 5 hours and overnight.

Meanwhile, stir together the chopped strawberries, lemon juice and sugar in a medium bowl. Cover the bowl and chill in the fridge until the panna cotta has set.

To serve, divide the strawberries and their juice between the ramekins and serve immediately.

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