Name: Buttermilk Panna Cotta With Rhubarb Strawberry Jelly
Yield: 8 Servings
Ingredients: 1 1/4 teaspoons unflavored powdered gelatin; 1 1/4 cups heavy cream; 1/3 cup sugar; 1/4 teaspoon kosher salt; 1/4 vanilla bean, halved lengthwise; 1 1/4 cups buttermilk; 1 cup crème fraîche or sour cream; 6 ounces strawberries, hulled (about 1 cup); 1/4 cup sugar; 12 ounces rhubarb, trimmed, sliced 1/4-inch thick (about 3 cups), divided; 1/2 teaspoon unflavored powdered gelatin

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Three small jars of panna cotta topped with strawberry rhubarb jelly next to a piece of broken shortbread.

Photo by Michael Graydon

Recipe notes

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