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

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:

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