Stuck with a bunch of leftover buttermilk, so I'm making one of my all time favorite desserts, panna cotta.

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An embarrassing number of my favorite desserts are basically just thickened and sweetened dairy.

Next time, I'll probably reduce the amount of sugar, and either I used a little too little gelatin, or it just needs to set longer, but regardless, it's got that little buttermilk tang that ignites the serotonin in my brain. Here's the recipe I used: bonappetit.com/recipe/buttermi

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Merveilles

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