Everyone loves a panna cotta but using buttermilk means that it’s less sickly. I have also reduced the amount of sugar.
You need to make your panna cotta the day before you want to eat it and it will keep for up to 3 days.
EQUIPEMENT: 150ml Dariole moulds and fine mesh sieve
Ingredients:
350g Double cream
300g Buttermilk
100g Caster Sugar
3 Sheets Gelatine
Put the Cream and sugar in a sauce pan and heat gently until the sugar has melted and just below boiling.
Meanwhile, soak the gelatine in cold water until soft (about 10 mins)
In a bowl or jug, add the buttermilk. Once the cream and sugar mixture is hot, remove from the heat. Squeeze the excess water from the pre-soaked gelatine and add to the cream. Give it a good stir. Place the sieve over the bowl or jug in which you placed the buttermilk and pour the warm cream mixture through the sieve.
Give it all a good stir, pour into the moulds and place the in the fridge to chill over night.
To release the panna cotta dip in 2cm of hot water, for no more than 30 seconds, slide a knife around the edge and invert onto a plate
Pre heat the oven to Gas Mark 5/190C/170C Fan
Combine all the ingredients. Once mixed, line a baking tray with baking parchment and tip out. Use the back of a fork to spread across the tray to make a crumb.
Bake for 10 minutes, it should be turning a golden colour. Remove from the oven and allow to cool on the tray. When completely cold, break up any large pieces and store in an airtight container ready to sprinkle on the panna cotta
Buttermilk panna cotta with lemon & thyme crumb
Equipment
Ingredients
- 350 ml double cream
- 300 ml buttermilk
- 100 g sugar
- 3 sheets gelatine This is based on the smaller sheets available in supermarkets
Pine nut, lemon and olive oil crumb
- 100 g flour
- 40 g golden caster sugar
- 30 g extra virgin olive oil
- 20 g pine nuts
- 1 lemon zested
- pinch of salt
Instructions
Panna cotta
- Put the Cream and sugar in a sauce pan and heat gently until the sugar has melted and just below boiling.
- Meanwhile, soak the gelatine in cold water until soft (about 10 mins)
- In a bowl or jug, add the buttermilk. Once the cream and sugar mixture is hot, remove from the heat. Squeeze the excess water from the pre-soaked gelatine and add to the cream. Give it a good stir. Place the sieve over the bowl or jug in which you placed the buttermilk and pour the warm cream mixture through the sieve.
- Give it all a good stir, pour into the moulds and place the in the fridge to chill over night.
- To release the panna cotta dip in 2cm of hot water, for no more than 30 seconds, slide a knife around the edge and invert onto a plate
Crumb
- Pre heat the oven to 170C Fan
- Combine all the ingredients. Once mixed, line a baking tray with baking parchment and tip out. Use the back of a fork to spread across the tray to make a crumb.
- Bake for 10 minutes, it should be turning a golden colour. Remove from the oven and allow to cool on the tray. When completely cold, break up any large pieces and store in an airtight container ready to sprinkle on your panna cotta
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