Buttermilk Panna Cotta with Rhubarb Consommé Recipe | James Beard Foundation

Ingredients

• Buttermilk Panna Cotta:
• 1 tablespoon plus 3/4 teaspoon unflavored gelatin powder
• 2 tablespoons water
• 2 cups buttermilk
• 1 cup heavy cream
• 1/2 cup sugar
• Seeds from 1 vanilla bean (reserved from the rhubarb soup ingredients)
• 1 teaspoon lemon zest
• Rhubarb Consommé:
• 4 cups water
• 1 cup dry white wine
• Zest and juice of 1 lemon
• 1 vanilla bean pod, split and scraped, seeds reserved
• 4 1/2 cups sugar
• 4 cups rhubarb, chopped into 1/4-inch pieces