buttermilk panna cotta with saffron lemon curd

Panna Cotta:
In a small bowl, mix the Gelatin and Cold Water. Set aside.

In a saucepan, heat the Cream and Sugar to a simmer (not a boil). When the sugar is fully dissolved, turn off the heat. Add in the Gelatin. Using a spatula or spoon, gently stir until the gelatin is fully dissolved into the cream mixture. Pour in the buttermilk.

Let cool until 70ºF (using an ice bath speeds this up). The mixture will be slightly thickened.  Pour into the bowl/ice cube mold of your choice.

Let set in the fridge for at least 1 hour.

Chef’s Note: This recipe can be made 3-4 days ahead. As the gelatin continues to set over these days you will notice the Panna Cotta will become firmer. If it becomes too firm for your preference, gently rewarm the panna cotta over a double boiler until it turns back into liquid. Then repour it into its intended vessel for serving to reset the gelling clock. This rewarming method can occur 1 time.

Saffron Lemon Curd:
In a cup, heat the lemon juice until hot. Add the saffron and set aside to cool for 15 minutes.

Mix the gelatin and cold water together. Set aside.

Crack the eggs into a medium sized bowl. Slightly mix to break the yolks.

In a saucepan, pour in the saffron infused lemon juice, sugar, and lemon zest. Bring to a boil.  Remove from heat. While constantly whisking the eggs, gradually pour the hot liquid into the eggs. Once all of the liquid is in the bowl, pour the contents of the bowl back into the sauce pan. On low heat, whisk the mixture until it starts to thicken to the consistency of mayonnaise.

Turn off the heat and pour the mixture into a Food processor. While mixing, slowly add the butter. Then add the gelatin. Once fully incorporated, pour the curd into a bowl and let set in the fridge for at least 1 hour.

Construction:
Pipe or spoon the Lemon Curd on top of the set Panna Cotta. Garnish with your choice seasonal fruit, salt, and/or herbs (basil/tarragon/saffron, etc).