These shortcakes highlight the strawberries natural flavour. We mascerate the berries, creating an easy, natural sauce.
Buttermilk Panna Cotta
1/4 cup cold water
1 packet (1/2 oz) powdered unflavoured gelatin
2 cups buttermilk
2 cups whipping (35%) cream
1 cup granulated sugar
1 vanilla bean, split lengthwise and seeds scraped out
Makes 6 individual desserts
In a small bowl, combine cold water and gelatin; let bloom for 10 minutes.
Meanwhile, in a saucepan, combine buttermilk, cream, sugar and vanilla bean and seeds. Bring to a boil over high heat. Remove from heat and let stand for 5 minutes, allowing vanilla flavour to infuse the mixture.
Strain through a fine-mesh sieve into a bowl and discard vanilla. Stir in gelatin mixture.
Divide mixture among 6 lightly oiled 1/2-cup ramekins (or 6 4-ounce Rum Baba molds, as we use in the restaurant for a tall, commanding presence - see photo).
Refrigerate until set, about 4 hours. (Make ahead: Cover and refrigerate for up to 2 days.)
Turn out of ramekins, if desired, when serving. Serve with rhubarb compote or your favourite fresh fruit sauce.