I wouldn’t usually choose panna cotta from a menu. When it’s effectively set-cream it’s a really rich dessert. Introduce buttermilk though, and it’s a different beast altogether. It brings a lovely tanginess to the dish, and is just delicious.
This recipe is so quick and so easy. If you have people coming for dinner, then take 15 minutes to rattle these out in the morning, and that’s pudding sorted.
Buttermilk Panna Cotta
180ml double cream
1.5 gelatine sheets
1.Submerge the gelatine sheet in cold water.
2. Meanwhile, heat the double cream and sugar in a pan, bringing it up to near-simmering point until the sugar has dissolved.
3. After 5 minutes in cold water, the gelatine should have turned squidgy and slippery. Squeeze out any excess water, and stir it in with the still-warm double cream and sugar, until it has dissolved.
3. Now add the buttermilk. Stir so everything is combined, and divide between four ramekins.
4. Allow at least four hours for it to set in the fridge.
5. Serve with a fruit compote – like this simple cherry compote.