Panna Cotta

• 1 cup, plus 2 tablespoons, heavy cream
• 1/2 cup sugar
• 3 tablespoons cold water
• 1 package powdered gelatin
• 1 23 cup buttermilk
• 18 teaspoon salt
• Fresh fruit for garnish

1. Place the cream and the sugar in a medium saucepan over medium heat until the sugar dissolves, about 7 minutes.
2. Meanwhile, place the water in a small bowl and sprinkle the gelatin over it, but do not stir.
3. Let it stand for 5 minutes.
4. Stir the gelatin into the warm cream mixture until melted.
5. Stir in the buttermilk and salt and ladle the mixture into 6 6-ounce ramekins.
6. Refrigerate, loosely covered, until set, at least 2 hours.
7. To serve, run the tip of a small knife around the panna cotta and unmold onto individual plates.
8. Let stand until almost at room temperature, about 1 hour.
9. Serve surrounded by fresh fruit.

sugar, cold water, powdered gelatin, buttermilk, salt, fresh fruit

Taken from cooking.nytimes.com/recipes/11079 (may not work)