It’s almost Spring here in the UK, a little bit of wishful thinking never hurt anyone. I’ve never been a big panna cotta lover. Maybe too many have been too hard. If I wanted to eat cold hard cream, I can’t usually see past ice cream. I came across this recipe for the panna cotta from Dan Moon at Ston Easton Park, the ratio of gelatine to liquid was perfect. Making a truly moreish dessert.
I’ve added the raspberry sorbet. The recipe I use now is slightly different to normal sorbets. It again includes a little gelatine which creates a superb smooth texture. If you’ve not tried this before you’ll never go back to normal once you do.
- 280ml Buttermilk
- 280ml Cream
- 2 Tsp Vanilla Extract
- 6 Tbsp Sugar
- 4, soaked in cold water for 10 minutes. Gelatine Leaves
- 200g Sugar
- 5 Tbsp Golden Syrup
- 2 Tsp Bicarbonate of Soda
- 400g Raspberries
- 60ml Glucose Syrup
- 60g Sugar
- 1 Tbsp Lemon Juice
- 1, soaked for 10minutes. Gelatine Leave
Buttermilk Panna Cotta
- For the panna cotta, combine all the ingredients except the gelatine. Warm until all the sugar is melted. Squeeze excess water from the gelatine and add to the cream mix. Spread this out on a baking tray lined with cling film. You are looking for a large area about 10-15mm thick. Set aside in the fridge to set.
- For the sorbet, puree the berries. Add the glucose, sugar and lemon juice. Again warm a little and add the gelatine. Place in to the ice cream machine or alternatively place in some tupperware in the freezer. Mix with a fork every hour until set.
- For the honeycomb. Have a large sheet of baking parchment set on a worktop. Add the golden syrup to the sugar and heat until it all begins to caramelise. Take off the heat and throw in the bicarb. Stir constantly and pour out onto the prepared baking paper. Spread as evenly as you can an let cool for a few minutes. While still warm but not burning. Cut the honeycomb into squares.
- When ready to serve, cut the panna cotta into squares the same size as the honeycomb and assemble as shown.