The preparation for panna cotta, or cooked cream, can be whisked together in a flash. Buttermilk adds a tangy balance to the rich cream in this version, and seasonal berries contribute color and sweetness. Be sure to allow several hours for the panna cotta to chill and set before serving.
Pour 3 tablespoons cold water into a small bowl and sprinkle gelatin over top. Let stand until gelatin has softened, about 15 minutes.
Combine 1 cup of the cream and the sugar in a small saucepan over medium heat. Cook, stirring, until sugar dissolves and cream starts to simmer. Remove from heat immediately. Add dissolved gelatin to hot cream, stirring until gelatin melts completely.
In a large bowl, combine remaining cream, buttermilk and vanilla extract. Stir in hot cream-gelatin mixture. Divide mixture among eight ramekins. Refrigerate until panna cotta has set, several hours or overnight.
Just before serving, place berries in a mixing bowl. Add lemon zest and juice and sugar and gently toss ingredients until sugar dissolves.
To unmold, dip the base of each ramekin in a bowl of very hot water for 30 seconds. Invert a serving plate on top of the ramekin and flip over. The panna cotta should slide out easily. Spoon mixed berries and their juices around panna cotta and serve. Alternatively, serve in ramekins.
Per Serving:310 calories (200 from fat), 23g total fat, 14g saturated fat, 85mg cholesterol, 300mg sodium, 26g carbohydrates, 3g protein.