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- Greg Malouf's Rose and Buttermilk Panna…
Greg Malouf's Rose and Buttermilk Panna Cotta
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10 serving
Prep time:
Cook time:
Serves: 10
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Ingredients
- 650ml cream, thickened
- 1 vanilla pod, split and scraped
- 75g caster sugar
- 3 gelatine leaves
- 500ml buttermilk
- 1 splash oil, for greasing
- 2 tsp rose water
- 1 pear, peeled, cored and sliced thinly
- 1 tsp pistachio nuts, ground
- 1 tsp clear honey
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.
Shop the ingredients
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Ocado Runny Honey 340g
340g£1.25
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Other
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Dale Farm Buttermilk 568ml
568ml90p
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Dr. Oetker Platinum Grade Leaf Gelatine 13g
13g£2.25
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Nielsen Massey Rose Water 60ml
60ml£4
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