Samuel James Events Recipe: Buttermilk Panna Cotta

This Buttermilk Panna Cotta is much more interesting than your average panna cotta. The buttermilk gives it a little acidity and tartness that works so well.

It’s very simple so do give it a go.

Ingredients (serves 4):

300ml Double Cream

1 Vanilla Pod, Halved and Seeded

100g Caster Sugar

3 Leaves Gelatine, Soaked

350ml Buttermilk

Method:

Heat the double cream, sugar and the vanilla pod and seeds over a medium heat until just boiling.

Remove from the heat and add the soaked gelatine and buttermilk. Whisk until well combined.

Pass through a sieve into a jug, and then pour into dariole moulds.

Chill in the fridge to set for at least two hours, or until completely set.

To remove, simply dip the base of the mould into boiling hot water (very briefly) and turn out.

This panna cotta is great served with a variety of accompaniments. Why not try it with fresh mini doughnuts and roasted rhubarb?

We like to serve it with caramelised pear and blackberry textures with popcorn and honeycomb – now that’s what I call a dessert!

P.S. If you’re feeling a little grown up, try adding 25ml of Vodka into the mix before you set it. It gives it a real kick!