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
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
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.