Buttermilk Panna Cotta with Raspberry Gelee

Over the weekend, my school had "Nite Lites", its big, annual benefit.  It's lots and lots of fun every year- definitely a can't miss event!  The entire school is transformed for dinner, drinks, music, and fun in a theme more and more creative than the year before.  This year, the theme was "Night at The Museum" and I was amazed at all of the fun and festive touches- reproductions of famous paintings created by our junior high art students, an Easter Island head built by one of the dads, and of course, a huge T-rex "skeleton" was on display.  Everything looked awesome!

As in previous years, I was asked to do desserts for the event.  Also as in previous years, I waited a little longer than I should have to start making the desserts.  Someday I'll learn my lesson not to wait to the last minute, but I have to admit that I was pretty happy with how my treats turned out.  I went with my standby- buttermilk panna cotta- because it is simple to put together, the recipe multiplies easily, and you can adapt it in countless ways to create an impressive dessert (see my recipes for panna cotta with balsamic strawberries and panna cotta with cranberries and cinnamon shortbread).  For Nite Lites, I topped the panna cotta with a layer of raspberry gelee and garnished it with fresh raspberries, a mint leaf, and a mini meringue kiss.  I dipped the bottom of each kiss in a layer of white chocolate and let the chocolate set fully before garnishing.  This meant that the meringue wouldn't get soggy sitting on top of the dessert.  The desserts turned out really tasty and were simple enough for the procrastinators (like me) who wait until the night before!

Buttermilk Panna Cotta
*Makes 12!

Ingredients:
3 cups buttermilk
2 envelopes unflavored gelatin
1/4 cup cold water
2 cups cream
2/3 cup sugar
2 tsp. vanilla bean paste

Directions:
-Pour buttermilk into a mixing bowl and set aside.
-Bloom gelatin in the water and set aside.
-In a medium saucepan, combine cream and sugar.
-Bring this mixture to a simmer.
-Remove from heat, add vanilla, and incorporate bloomed gelatin fully.
-Strain this mixture into the buttermilk.
-Cool slightly.
-Pour panna cotta into glasses or punch cups and chill until set (3-4 hours).

Raspberry Gelee

Ingredients:

1 envelope unflavored gelatin

2 Tbs. cold water

16 ounces raspberries, fresh or frozen
1/2 cup granulated sugar

Directions:
-Bloom gelatin in the water and set aside.
-Puree raspberries and use a fine mesh strainer to strain out the seeds.
-Combine puree with sugar in a medium saucepan.
-Bring to a simmer, stirring often to dissolve the sugar.
-Remove from heat and incorporate bloomed gelatin fully.
-Once gelatin is dissolved, pass the gelee through the fine mesh strainer set over a clean mixing bowl.
-Allow gelee to cool slightly before portioning equally over the chilled and set panna cottas.
-Refrigerate until raspberry gelee is set.
-Serve with fresh raspberries, mint leaves, and meringue kisses, if desired.