Buttermilk Panna Cotta with Brûléed Nectarines

I basically made this recipe as an excuse to show off my new Weck jars. Aren't they lovely? I use them mostly to store pantry goods like nuts, dried fruit and shredded coconut- the rubber ring and stainless steel clamps for the lid keep everything fresh as a daisy! Plus, they make my cupboards look like an OCD dream. Naturally, I want them in all shapes and sizes.

No, this isn't an infomercial for Weck, I just have a little crush on them is all, and I especially love the clear glass design because they make such a pretty serving vessel for things like this Buttermilk Panna Cotta!

The buttermilk in this panna cotta is everything- it imparts a lighter, tangier twist that just makes it more intriguing- like if yogurt and creme brûlée had a yummy little baby.

Just about any kind of fruit would be marvelous paired with this dessert, but I couldn't resist these delectable nectarines at the market. Brûlée-ing (is that a word?) the tops was a no brainer. The crunchy texture and slightly burnt flavor is the ultimate compliment to the smooth, creamy panna cotta. Plus, as you start eating it you get these little pools of caramel and nectarine juice that will make your tummy do little somersaults (in a good way).

serves 4
Ingredients
1 1/2 tablespoons cold water
3/4 teaspoon unflavored gelatin
1 cup heavy cream, divided
1/4 cup sugar
3/4 cup low-fat buttermilk
1/2 teaspoon vanilla extract
1/2 vanilla bean, seeds scraped
1 nectarine, thinly sliced
1-2 tablespoons brown sugar

*Special Equipment: kitchen torch

Instructions
1. Place cold water in a small bowl and sprinkle gelatin on top. Set aside until gelatin has softened, about 10 minutes.
2. Combine 1/2 cup of heavy cream and sugar in a small saucepan over medium heat, whisking until sugar has dissolved. Remove from heat. Add gelatin mixture and stir until gelatin has dissolved completely.
3. In a separate bowl, combine remaining 1/2 cup of heavy cream, buttermilk, vanilla extract and vanilla seeds. Stir in hot cream mixture. Divide mixture between 4 ramekins and refrigerate overnight or until set.
4. Just before serving, place nectarine slices on a foil lined baking sheet and sprinkle with brown sugar. Heat the top of the fruit evenly with the kitchen torch until the sugar has begun to caramelize. Allow sugar to harden and cool, then garnish the top of each panna cotta with brûléed nectarine slices.