Buttermilk Panna Cotta

Buttermilk panna cotta

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…. 

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Fig Leaf Panna Cotta

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Last month, when I wrote about ‘cooking with leaves’, my friend Milli – of Milli’s Kitchen – asked whether I’d ever used fig leaves as an infusion. To be honest, it was the first time I’d ever used blackcurrant leaves to flavour a dish, and I was still buoyed with the success of that. So the answer was no – my only experience of fig leaves was in lovely, oily, savoury dolma. Never anything more elaborate.… 

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