Something about the pure delight of unadulterated cream, yes. So what’s with the buttermilk, then? Isn’t that turning the clock back to the days of yore, when microbes made cream tangy-tasting as a result of spoilage?
I suppose it is, yes. But then as I also wrote this morning, the modern palate has become inured to the sensation of perfect, neutral-tasting cream. Here the buttermilk introduces a pleasant tang, making this panna cotta a dynamite match with fruit.