Buttermilk Panna Cotta With Rhubarb Cherry Compote

• 2 cups fat-free buttermilk
• 1 12 teaspoons powdered unflavored gelatin
• 23 cup heavy cream
• 34 cup sugar
• 3 tablespoons balsamic vinegar
• 13 cup liquid honey
• 34 teaspoon grated peeled fresh gingerroot
• 2 fresh rhubarb, stalks leaves discarded,ends trimmed,and stalks cut crosswise into 1/4 inch-thick slices or 2 cups frozen sliced rhubarb, thawed,reserving liquid
• 1 cup cherries, pitted

1. Pour 1 cup buttermilk into top half of a double boiler; sprinkle gelatin over top.
2. Let stand until softened, about 5 minutes.
3. Place six 4-ounce ramekins, small bowls, or custard cups on a baking sheet.
4. Combine cream and 1/2 cup sugar in a small saucepan and bring to a boil.
5. Add cream mixture to gelatin mixture.
6. Place over a pan of simmering water.
7. Whisk until gelatin has dissolved, about 5 minutes.
8. Stir in remaining buttermilk.
9. Pass mixture through a cheesecloth lined sieve.
10. Divide among ramekins; cover with plastic wrap and chill until set, about 4 hours.
11. For compote, put rhubarb, cherries, ginger, honey and balsamic vinegar in a bowl and let sit for several hours (at least two).
12. Taste for sweetness, if still too tart add more honey to your taste.
13. Put this mixture into a saucepan, bring to a boil, then take off heat and bring back to room temperature.
14. (you may serve it warm or cold if you wish).
15. To serve, unmold panna cotta by dipping ramekins briefly into a hot-water bath and run the tip of a knife around the edges.
16. Invert onto serving plates and spoon compote over top.

buttermilk, powdered unflavored gelatin, heavy cream, sugar, balsamic vinegar, liquid honey, fresh gingerroot, fresh rhubarb, cherries

Taken from www.food.com/recipe/buttermilk-panna-cotta-with-rhubarb-cherry-compote-94006 (may not work)