For the Panna Cotta
2 cups buttermilk
1.5 tsp unflavored gelatin
2/3 cup heavy cream
scant 1/2 cup sugar
For the Jelly
1/2 cup fresh lemon juice
1.25 tsp unflavored gelatin (or more, test it!)
1 cup water
1/4 cup sugar
To make the Panna Cotta:
Pour 1 cup buttermilk into a stainless steel bowl. Sprinkle the gelatin over the buttermilk and let it stand to soften, about 5 minutes.
Meanwhile, bring the cream and a scant 1/2 cup sugar to a boil in a small saucepan.
Stir the cream mixture into the gelatin mixture. Place over simmering water and whisk until the gelatin dissolves, about 5 minutes. Stir in the remaining 1 cup buttermilk.
Pour the mixture through a fine-meshed strainer into a bowl. Divide among 4 – 6 ramekins or small bowls set on a baking sheet. Cover and refrigerate until set, about 4 hours.
Meanwhile, to make the Jelly …
Place 1/4 cup of the lemon juice in a small bowl. Sprinkle the gelatin over the lemon juice and let it stand to soften, about 5 minutes.
Bring 1/4 cup sugar and the water to boil in a small pan over high heat. Pour the sugar syrup over the gelatin mixture; whisk to dissolve. Add the remaining 1/4 cup lemon juice. Let it cool to room temperature, and strain.
Once the Panna Cotta is set, pour a 1/4 inch thick layer of lemon jelly on top of each dessert. Refrigerate until set, about 30 minutes.
The panna cotta can bve prepared up to 24 hours in advance and kept covered in the refrigerator.
Serve chilled.
Notes: Delicious! Ramekins work better than custard cups, shape-wise. Try a raspberry jelly?