|Yes, those are penguin martini glasses...|
Yogurt and Buttermilk Panna Cotta
yield: 6 servings
2 leaves gelatin
18 fluid oz plain yogurt
4 1/2 oz granulated sugar
5 fluid oz creme fraiche
2 fluid oz buttermilk
Soak the gelatin in cold water for five minutes. Squeeze out the excess liquid and set aside. Put 4 ounces of yogurt in a small saucepan, add the sugar, and warm just until the sugar is completely dissolved. Add the gelatin and dissolve in the yogurt-sugar mixture. Do not boil it! Get an ice bath ready (a large bowl with ice, and a smaller bowl set within).
Add the rest of the yogurt, mix well, and pass through a fine sieve into a bowl set over an ice bath. Whisk the mixture gently and frequently to prevent lumps. Once it is cool to the touch, remove from the ice bath. It will have begun to thicken at this point but should not be fully set.
Whip the creme fraiche to soft peaks, and whisk it into the yogurt along with the buttermilk until it is smooth. The mixture should be homogeneous and pourable. Transfer quickly to decorative serving dishes and refrigerate for at least 2-3 hours.
Serve in the vessels with fruit, compote, or whatever suits your taste!