Greg Malouf's Rose and Buttermilk Panna Cotta
By Great British Chefs
Published on 25 April 2022
Rose water and buttermilk is a truly heavenly combination. These delicious panna cottas are more simple to recreate than they look, and will please anyone with a sweet tooth.Time and servings
1 hrTotal time
10Servings
45 minsPrep time
15 minsCooking time
Ingredients
- 3 gelatine leaves
- 1 pear, peeled, cored and sliced thinly
- 1 tsp of pistachio nuts, ground
- 1 splash of oil, for greasing
- 650 ml of cream, thickened
- 1 vanilla pod, split and scraped
- 75 g of caster sugar
- 500 ml of buttermilk
- 1 tsp of clear honey
- 2 tsp of rose water
Method
Step 1
Split the cream into 2 portions: 150ml and 500ml. Place the 500ml portion of cream, vanilla and sugar in a heavy-based pan and heat gently, stirring to dissolve the sugar. Bring to the boil then remove from the heat and leave to cool a little.Step 2
Soak the gelatine in cold water for a few minutes to soften, then squeeze dry.Step 3
Add the gelatine to the hot cream and stir until completely dissolved. Pour through a fine sieve into a bowl over ice. Leave to cool.Step 4
Lightly whip the 150ml portion of cream. Add to the cool mixture, along with the buttermilk and rose water. Pour into the lightly oiled dariole moulds and leave to set in the fridge for at least 3 hours.Step 5
To serve, carefully unmould the panna cottas into shallow dessert bowls. Scatter with thin slices of peeled pears, drizzle with clear honey and sprinkle with ground pistachio.