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Buttermilk-panna-cotta-my-beach-kitcehen.jpg

Buttermilk Panna Cotta

This is a delicate, silky dessert that uses buttermilk to give it a slight tang.  One of my favourite Panna Cotta combinations. 

BUTTERMILK PANNA COTTA

Makes 6

INGREDIENTS

1/3 cup (80 ml) warm water

 2 ½ titanium gelatine leaves soaked in cool water

1 cup (250ml) single (pouring) cream

1 cup (220g) caster (superfine) sugar

2 teaspoons vanilla bean paste

1½ cups (375 ml) milk

1½ cups (375ml) buttermilk

Fresh berries to serve


METHOD

Soak the gelatine leaves in cool water for approximately 5 minutes or until soft.  Place the cream, sugar and vanilla bean paste in a medium saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, add the gelatine and stir to combine. Remove from the heat and strain into a bowl. Stir through the milk and buttermilk and divide the mixture between 6 x ramekins or fluted tart tins.  Refrigerate for 3–4 hours or overnight until set. Turn out onto plates or serve in ramekins, with fresh berries.