Ranch Panna Cotta

Directions

• Panna Cotta
• Bloom the gelatin sheets by submerging them in a bowl of ice water, while you make the base.
• Heat buttermilk and heavy cream in a saucepan slowly to avoid scalding. Bring to a boil. Take the gelatin sheets, wring out all the water and add them into the hot mixture. Remove from heat. Once dissolved, add mixture to blender along with mayonnaise and blend on high for 30 secs. Once blended, stir in black pepper and chives (do not blend or mixture will change color).
• Pour this mixture into medium jars or a lightly greased nonstick quarter sheet pan (if you intend on cutting out shapes). Place in the refrigerator to set, at least 5 hours or preferably overnight.
• Pickled Onion
• Squeeze limes to get 1/2 cup fresh juice. Add it to a small sauce pan along with all the remaining ingredients. Bring to a boil on medium to high heat. Stir a few times to make sure salt and sugar are dissolved. Remove from heat to cool.
• Use a mandolin to slice the onion as thinly as possible. Put into a glass jar with lid.
• Once the liquid has cooled a few minutes, pour over the onions. Press down on the onions with a spatula to make sure they are all coated.
• Refrigerate for at least one hour, but ideally, for 24 hours.
• To Plate
• For the panna cotta, if using a jar, top with small slices of fennel on one side, a few small rings of red onion and a couple pumpkin seeds. Place jar on top of plate and add handful of crackers on the side. Top with flaky sea salt + cracked black pepper.
• If cutting panna cotta out from sheet pan, use an offset spatula to place in center of plate. Layer fennel slices around the top and right side of the panna cotta. Place a few rings of pickled red onion on top of fennel and sprinkle a few pumpkin seeds throughout. Add crackers to right side of plate next to the sliced fennel. Top with drizzle of fennel oil, flaky sea salt + cracked black pepper.