Buttermilk and vanilla panna cotta with syrupy strawberries

Buttermilk and vanilla panna cotta with syrupy strawberries

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  • 6
  • Easy
  • Fat conscious
  • 15 minutes, plus setting time
  • 5 minutes
  • Mulderbosch Rosé 2011


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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