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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

Lemon & thyme crumb

Ingredients:

100g Flour

40g Golden Caster Sugar

30g Extra Virgin Olive Oil

20g Pine Nuts

Zest of a Lemon

Pinch of Sea Salt

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

Jules
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling 12 hours
Course Dessert
Servings 5 people
Calories 550 kcal

Equipment

150ml dariole moulds
fine mesh sieve

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

Nutrition

Calories: 550kcalCarbohydrates: 51gProtein: 7gFat: 37gSaturated Fat: 18gCholesterol: 103mgSodium: 93mgPotassium: 209mgFiber: 1gSugar: 32gVitamin A: 1134IUVitamin C: 12mgCalcium: 125mgIron: 1mg
Tried this recipe?Let us know how it was!

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