Puds-with-a-light-touch-Panna-Cotta
S
erves 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
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.

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.

Pour through a fine sieve into a bowl set over ice, and leave to cool.

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.

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 Great British Chefs greatbritishchefs.com.

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