Fragrant and creamy – pears add a sumptuous touch to this rose and buttermilk panna cotta Serves 10 Ingredients For the rose and buttermilk panna cotta: • 650ml whipping cream • 1 vanilla pod, split and scraped • 75g caster sugar • 3 leaves gelatine • 500ml buttermilk • 2 tsp rosewater To garnish: • 1 Comice or other fragrant pear, peeled, cored and thinly sliced • 1 tsp ground pistachio nuts • 1 tsp clear honey Method 1 Place 500ml of the cream, the vanilla and sugar in a heavy-bottomed pan and heat gently, stirring to dissolve the sugar. Bring to the boil then remove from the heat and leave to cool a little. 2 Soak the gelatine in cold water for a few minutes to soften, then squeeze dry, add to the hot cream and stir until completely dissolved. 3 Pour through a fine sieve into a bowl set over ice, and leave to cool. 4 Lightly whip the remaining cream and add to the cooled mixture along with the buttermilk and rose water. Pour into lightly-oiled dariole moulds or ramekins and leave to set in the refrigerator for at least 3 hours.} 5 To serve, carefully unmould the panna cottas into shallow dessert bowls. Scatter with thin slices of pears and ground pistachios, and drizzle with the honey. Recipe courtesy of Greg Malouf for greatbritishchefs.com.