INGREDIENTS

INSTRUCTIONS

Make panna cotta:  Pour 1 cup of buttermilk into the top of a double
boiler (not over  heat). Sprinkle gelatin over the buttermilk, let
stand to soften,  about 5 minutes.  Meanwhile, in a small saucepan,
bring cream and scant 1/2 cup sugar  to a boil. Add cream mixture to
the gelatin mixture; place over  simmering water; whisk until the
gelatin dissolves, about 5 minutes.  Stir in the remaining cup of
buttermilk. Pass the mixture through a  cheesecloth-lined strainer.
Divide among six 4-ounce ramekins or  small bowls on a baking sheet.
Cover; refrigerate until set, about 4  hours.  Make jelly:  Place 1/4
cup of the lemon juice in a mixing bowl. Sprinkle the  gelatin over the
lemon juice and let stand to soften, about 5 minutes.  In a small pan
bring the sugar and 1 cup of water to a boil over high  heat. Pour the
syrup over the gelatin mixture, whisk to dissolve. Add  the remaining
1/4 cup of lemon juice. Allow the mixture to return to  room
temperature.  Once the buttermilk panna cotta has set, pour a
1/4-inch-thin layer of  lemon jelly on top of each ramekin. Refrigerate
until set, about 30  minutes. The panna cotta ramekins can be prepared
up to 24 hours in  advance, covered and refrigerated. Serve chilled and
garnish with  lemon sorbet and crispy cookies.  Yield: 6 servings
Converted by MC_Buster.  Recipe by: COOKING LIVE SHOW #CL9191
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1351
Calories From Fat: 556
Total Fat: 63.3g
Cholesterol: 237mg
Sodium: 577.5mg
Potassium: 987.6mg
Carbohydrates: 186.3g
Fiber: <1g
Sugar: 176.4g
Protein: 19.9g