Buttermilk panna cotta

Name: Buttermilk panna cotta
Yield: 8
Ingredients: ¼ cup Cold water; 1 ¼ tsp Powdered gelatine; 1 ¼ cups Cream; ¼ cup Sugar; 1 pinch Flaky sea salt; ½ Vanilla beans, split open; 1 cup Buttermilk (Main); 1 cup Creme fraiche (Main); 500 g Strawberries (Main); 8 Mint leaves, or lemon balm leaves, to garnish

for 8 people

Jan Bilton

Food writer and cookbook author.

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A variation of the traditional panna cotta recipe, and ‘oh’ so delish. Can be prepared up to two days ahead.

Ingredients

¼ cup	Cold water
1 ¼ tsp	Powdered gelatine
1 ¼ cups	Cream
¼ cup	Sugar
1 pinch	Flaky sea salt
½	Vanilla beans, split open
1 cup	Buttermilk (Main)
1 cup	Creme fraiche (Main)

Topping

500 g	Strawberries (Main)
8	Mint leaves, or lemon balm leaves, to garnish

Directions

Place the cold water in a small bowl and sprinkle the gelatine on top. Soak for about 5 minutes, until softened.
Place the cream, sugar and salt in a large microwave bowl. Scrape the seeds from the vanilla pod and add to the cream mixture together with the pod. Microwave on high for 2 minutes. Stir well to dissolve the sugar. Continue microwaving for 1-2 minutes or until almost boiling.
Add the gelatine and stir to dissolve. Cool. Discard the vanilla pod.
Whisk in the buttermilk then the crème fraîche. Pour into 8 small jars or glasses that hold about 2/3 of a cup. Refrigerate to set, about 2 hours.
Hull the berries. Purée one half in a blender. Sweeten with a little sugar or liqueur, if preferred. Top the desserts with berries then drizzle with a little of the purée. Garnish.