Panna Cotta (Eggless Italian Custard)

Eggless Italian Custard

YIELD: 19, 4-oz. servings
5 gelatin sheets
2 cups water
1 qt. heavy cream
12 oz. sugar
1⁄4 tsp. salt
30 oz. buttermilk

1. Place the gelatin in water, stir briefly to ensure all sheets are completely moistened. Allow to bloom for 10-15 minutes.
2. Combine heavy cream, sugar and salt in a saucepan. Warm the mixture to dissolve the sugar and salt, making sure the mixture does not simmer.

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