Fragrant and creamy – pears add a sumptuous touch to this rose and buttermilk panna cotta

Serves 10

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

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.


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