Buttermilk panna cotta with slow-roast strawberries
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- Phillippa Cheifitz
- 8 to 10
- Easy
- wheat and gluten free
- 30 minutes, plus 4 hours’ or overnight standing time
- 2 hours
- Spier Chardonnay Pinot Noir
- Buy Ingredients Here
“Warm, sticky strawberries are delicious with the silky-smooth panna cotta.” – Phillippa Cheifitz
Ingredients
- 1 kg fresh strawberries
- 120 g sugar
- For the buttermilk panna cotta:
- 2 t gelatine powder
- 4 T water
- 1 cup Woolworths organic cream
- 100 g sugar
- a pinch salt
- 2 cups buttermilk
- ¼ t vanilla extract
Cooking Instructions
1. Hull the strawberries and halve if large. Turn onto a rimmed shallow baking tray lined with baking paper.
2. Sprinkle with the sugar and toss to coat evenly. Spread out to form a single, closely packed layer. Roast uncovered at 120°C for 2 hours, or until sticky and syrupy. Serve with the panna cotta while still warm.
3. To make the panna cotta, sprinkle the gelatine over the water. Stir and allow to stand for 5 minutes, or until softened and thickened.
4. Whisk the cream and sugar in a saucepan. Gently heat for 4–5 minutes, stirring once or twice, until the sugar dissolves and the mixture just starts to simmer. As small bubbles break on the surface, remove from the heat and whisk in the salt and the gelatine mixture until the gelatine mixture is well blended. Whisk in the buttermilk and vanilla. Strain the mixture into a jug or bowl.
5. Divide between 8–10 small ramekins and chill, covered with clingwrap, for a few hours or overnight, until set.
Find more Christmas recipes here.
Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Sophia-Maria Eygelaar
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