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Panna cotta

Buttermilk and vanilla panna cotta with syrupy strawberries

5 minutes

Buttermilk and vanilla panna cotta with syrupy strawberries

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus setting time

Cooking Time 5 minutes

Ingredients

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

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.

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Crispy duck salad “a l’orange”

Rice pilau with spring vegetables

Asian-dressed cucumber salad

Coconut and white chocolate lamingtons

Seared duck and mango salad

Madeleines with strawberry fizz

Buttermilk and vanilla panna cotta with syrupy strawberries

Buttermilk and vanilla panna cotta with syrupy strawberries

Ingredients

Method