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Buttermilk panna cotta with honeycomb
Serves 6 Desserts and puddings
Ingredients
- 2 small sheets leaf gelatine
- 300ml double cream
- 250ml buttermilk
- 100g caster sugar
- 1 vanilla pod, split in half lengthways and seeds scraped out, or 1tsp vanilla extract
- 6 thin slices honeycomb
- 1 ripe mango, peeled and cut into small slices, or 150g berries, such as raspberries or blueberries (optional)
You will need
- 6 x 100ml moulds (or small coffee cups)
Method
Put the sheets of gelatine in a shallow dish, cover with cold water and leave to soak for 5 minutes.
Meanwhile, pour the cream and buttermilk into a pan. Add the sugar and either the seeds of the vanilla pod or the vanilla extract. Heat gently, stirring often, until the sugar dissolves.
Squeeze the water out of the gelatine and stir it into the warm cream mixture until it dissolves completely. Pour the liquid into six 100ml moulds (small coffee cups will do). Leave to cool, then cover with cling film and chill for at least 1 hour. The panna cotta will set completely as it chills.
To serve, run the tip of a knife around the top of each mould, then briefly dip the mould into a bowl of hot water and turn out onto a plate. Serve with a slice of honeycomb on the side, along with mango or berries, if you like.
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