Serves 10–12 / This creamy, eggless custard is the creation of Jennifer Dugan, executive pastry chef at the Wine Spectator Greystone Restaurant at Napa’s Culinary Institute of America.
Panna Cotta
3 teaspoons gelatin
31/2 tablespoons cold water
1 cup cream
1/2 cup milk
1/2 cup plus 2 tablespoons sugar
1/2 vanilla bean
Dash salt
2 cups buttermilk
Macerated Berries
1/2 pint fresh strawberries
1/2 pint fresh blueberries or blackberries
1/3 cup sugar
1/4 cup strawberry or berry fruit spread
1. Spray a 3-1/2- to 4-cup gelatin mold with cooking spray and set aside.
2. In a medium bowl, sprinkle gelatin over cold water; let stand, without stirring, for 3 minutes.
3. In a small saucepan, combine cream, milk, sugar, vanilla bean, and salt. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat and pour over gelatin-water mixture. Stir well to dissolve gelatin. Let mixture cool to room temperature.
4. Remove vanilla bean and add buttermilk, stirring to mix. Strain mixture through a very fine sieve and pour into prepared mold. Cover and chill for at least 6 hours.
5. At least 1 hour before serving, slice strawberries; toss gently with berries, sugar, and fruit spread. Cover and refrigerate. To remove panna cotta, slide a sharp knife around mold edges; cover with a serving plate and invert. Drizzle with macerated berries.
Nutrition Facts Per Serving: Calories: 219 calories 
% fat calories: 39 Fat: 10g Saturated Fat: 6g Cholesterol: 36mg Carbohydrate: 31g Protein: 3g Fiber: 1g Sodium: 69mg