Ingredients

Method

• 6 gelatine leaves
• 2 cups cream
• 1½ cups buttermilk
• 100 g icing sugar
• 1 vanilla pod, split
• Sunflower oil to grease
For the syrupy strawberries:
• 1 cup water
• 1/2 cup sugar
• 1 T rose-water
• Pink food colouring, a dash
• 1 x 400 g ripe strawberries punnet, halved

Method

Ingredients

Soften the gelatine leaves in cool water for 5 minutes. Remove and squeeze out any excess water.

Place the cream, buttermilk, icing sugar and vanilla pod in a saucepan and bring to a gentle simmer over a medium to low heat. Remove from the heat and add the gelatine leaves, stirring to dissolve.

Lightly grease a 20 cm ring cake tin with a little sunflower oil, wiping out any excess with kitchen paper. Pour the panna cotta mixture through a sieve into the tin, transfer to a tray and chill for 8 hours or overnight.

Remove from the fridge and briefly submerge the bottom of the tin in warm water, then wrap with a warm, damp cloth to loosen the panna cotta from the tin. Carefully run a blunt knife around the edges and turn out onto a cake stand. If the panna cotta seems to be sticking to the tin, warm the cloth again and try a second time.

To make the syrupy strawberries, boil the water and sugar for 5 minutes, then add the rose-water and food colouring. Pour over the strawberries, coating them evenly. Spoon buttermilk and vanilla panna cotta with syrupy strawberries generously over the panna cotta and serve.