Adapted from
Secrets of My Tuscan Kitchen by Judy Witts
I love this dessert and the great thing about Panna cotta is that it needs to be made in advance, the perfect do-ahead dessert. You can make them up to two days ahead and keep them well-covered and chilled. For gelatin-related questions, read my
Tips for Using Gelatin. You can find instructions for using sheet gelatin at the end of the recipe.
I’ve not used non-dairy milks, such as soy, coconut, oatmeal or nut milks, but I am sure they would work with this recipe. For alternatives to using regular gelatin, check the links at the end of the recipe. To make buttermilk Panna cotta, substitute buttermilk for a little more than half of the heavy cream that's called for. Heat only the cream. Then, in step 4, let the mixture cool until tepid, and stir in the buttermilk.
To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.