This morning, chef and culinary instructor Bret Bannon showed us how to make Panna Cotta with Mango Compote.

For more information on Bret and his other classes, visit www.bretstable.com .

Buttermilk and Vanilla Panna Cotta
8 - 5 ounce servings
1 ½ cups of buttermilk (cultured low fat)
½ ounce or 4 ½ teaspoons powdered gelatin, about 2 packets
3 cups heavy cream
6 tablespoons granulated sugar
½ vanilla bean, slit lengthwise with paring knife (or substitute 2 teaspoons extract)
Pinch of kosher salt

Take ½ cup of buttermilk and sprinkle gelatin evenly over surface, stirring gently if needed, to combine. Let stand 10 minutes to hydrate gelatin.

Meanwhile make an ice bath by placing about 4 cups of ice with 4 cups of water into a large bowl, set aside.

Place remaining buttermilk, heavy cream and sugar in a medium saucepan. With paring knife, scrape vanilla seeds from pod into cream. Place pod in cream along with salt. Bring to a simmer for 5 minutes.

Remove mixture from heat and add hydrated gelatin. Stir constantly until gelatin has dissolved. Transfer mixture to a medium bowl and set bowl over ice water bath.

Stir frequently until thickened to consistency of eggnog and mixture registers 50 degrees on instant-read thermometer, about 10 - 15 minutes. Remove vanilla pod and discard.

Place 8 ramekins on baking sheet; pour mixture evenly among each of the ramekins. Cover ramekins with plastic wrap, making sure that plastic does not mar surface of the Panna Cotta, refrigerate until just set (mixture should wobble when shaken gently), 4 hours.

Unmold Panna Cotta from ramekins by placing ramekin in a bowl of hot water for about 30 seconds, being careful not to let custard get wet. Run a knife around edge of custard then tip custard onto dessert plate. Serve immediately.

Mango Compote
¾ cup water
½ cup sugar
2 tablespoons fresh lime juice
3-inch lemongrass, thinly sliced
Pinch of Salt
2 (3/4-pound) mangoes

Bring water, sugar, juice, lemongrass and salt to a simmer in cleaned saucepan, whisking until sugar has dissolved. Pour over mangoes in a bowl and macerate until ready to use. Serve Panna Cotta with Mango Compote on the side.