Vanilla-Orange-Buttermilk Panna Cotta

Serves 6

1/3 c. granulated sugar
2 c. heavy whipping cream
1½ tsp. unflavored gelatin
2 Tbsp. water
½ vanilla bean, split lengthwise
1 c. buttermilk
zest of one orange
fresh orange segments and crème fraîche

Place cream, sugar, vanilla bean, and orange zest in a saucepan. Heat this mixture over a low flame until bubbles form on the surface. Do not boil. When the cream mixture is ready, remove from heat and allow to steep for 15 minutes. Bloom the gelatin in the water. Mix to combine. Set aside. Add the gelatin to the cream mixture; whisk until gelatin dissolves. Add the buttermilk and remove the vanilla pod. Cool over an ice bath, stirring constantly with a wooden spoon until mixture begins to thicken. Pour into 6 martini glasses or custard cups. Cover with plastic wrap and refrigerate until set. Serve with fresh orange segments and a dollop of crème fraîche. Can be made two days in advance.

Provided by Heather Terhune, executive chef of Atwood CafÉ
www.midwesthomemag.com