This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

　　

Ingredients

Makes 10 servings

　　3 cups buttermilk

　　2 1/4 teaspoons unflavored gelatin, from 1 (1/4-ounce) envelope

　　1 cup heavy cream

　　1 1/4 cups sugar

　　Strawberry jam

　　Garnish: 1 bunch fresh mint

　　

Step 1

Lightly oil 10 (1/2-cup) ramekins and set aside.

　　

Step 2

In medium heatproof bowl set over pot of simmering water, heat 1 1/2 cups buttermilk and gelatin, stirring constantly, until gelatin melts, about 3 minutes. Remove from heat and set aside.

　　

Step 3

In heavy, large saucepan over moderately low heat, whisk together cream and sugar. Bring to simmer and cook, stirring often, until sugar is dissolved, about 7 to 9 minutes. Slowly whisk buttermilk-gelatin mixture into cream mixture, then whisk in remaining 1 1/2 cups buttermilk. Divide mixture among ramekins, cover, and chill until set, at least 2 hours or overnight.

　　

Step 4

When ready to serve, dip ramekins, 1 at a time, into bowl of hot water for 3 seconds. Run thin knife around edge of each ramekin and invert ramekin onto center of shallow bowl. Shake gently to release panna cotta. Top each with 2 tablespoons strawberry jam and garnish with sprig of mint.