Vanilla panna cotta with almond milk

The mystery of panna cotta (cooked cream) is solved! Even with a twist...

Recipe adapted from Technicolor Kitchen
time: 10 min preparation + 3plus hrs inactive
makes 3 cups

ingredients

• 40 ml (2 Tablespoons + 2 teaspoons) water
• 7g (1/2 Tablespoon) gelatin powder
• 240 ml (1 cup) buttermilk* recipe follows
• 240 ml (1 cup) heavy cream
• 78 g (1/2 cup) powder sugar
• 1/2 vanilla bean, cut and seeds removed

instructions

1. * Make buttermilk: in a glass (size of 1 cup), pour in 1 Tablespoon lemon juice. Fill it in with almond milk (or any kind of whole milk) to the top. It should thicken right away, but wait a minute or two before using.
2. In a small bowl with water, sprinkle gelatin powder. Set it aside to dissolve for 5 minutes. Meanwhile, in a small saucepan, heat on medium/high cream: buttermilk, sugar and vanilla (bean and seeds) till sugar dissolved (2-3 minutes, don't boil). Add gelatin and cook while stirring till gelatin dissolved, about 2 min. Pass the liquid through a sieve and into a jar. 
3. Let it cool for 15 minutes or so and then transfer panna cotta into glasses, cups or ramekins. At about room temperature, the dessert goes into the fridge to set for at least 3 hours. The picture was taken after 3 hours in the fridge. The following day, it looked and tasted the same.

notes

• that was funny to taste something that I have never done or tried before;
• so I can't compare to any other pannas, but who cares? we ate it up! delicious!
• creamy, fresh, a little bit lemony with a touch of vanilla;
• it's better than pudding and better than jello; it's kind of in between but much more exquisite;
• warmer than ice cream, more suited for the cold months;
• this is a lighter version of a traditional panna cotta which uses heavy cream only;
• Pat, from Technicolor Kitchen, was the first one who's directions to make panna cotta (especially how to handle gelatin in powder) I actually understood; 
• thanks, Pat!