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Buttermilk panna cotta, lychee, raspberry and rose

Buttermilk panna cotta, lychee, raspberry and rose

  • Dessert
  • medium
  • 6
  • 2 hours, plus freezing and setting time

PT2H

1
To make the lychee granita, heat 100g of the sparkling water with the sugar to dissolve. Add the purée, followed by the remaining sparkling water
  • 500g of sparkling water
  • 500g of lychee purée
  • 100g of sugar
2
Pass into a shallow tray and freeze. Once frozen, scrape with a fork and reserve in the freezer
3
To make the panna cotta, bring the sugar, vanilla, rosemary and half of the cream to the boil. Add the gelatine, stir to dissolve and pass into a container set over a bowl of ice to chill
  • 25g of sugar
  • 1 vanilla pod, seeds scraped
  • 8g of rosemary
  • 100g of whipping cream
  • 2 gelatine leaves, soaked
4
Add the buttermilk, lemon juice and the remaining cream, pour into dariole moulds and transfer to the fridge for at least 2 hours to set
  • 300g of buttermilk
  • 1/4 lemon juice
  • 100g of whipping cream
5
For the iced tea, bring the sugar and water to the boil, add the raspberries and transfer to a heatproof bowl. Add the lemon juice, cover with cling film and heat over a bain marie of simmering water for around 1 hour, until all the juice has come out of the raspberries
  • 200g of sugar
  • 100g of water
  • 1kg frozen raspberries
  • 15g of lemon juice
6
Transfer to a muslin bag set over a jug to catch the liquid that drips through. Once cool, add the rose essence and reserve in the fridge
  • 1g of rose essence, to every 400ml raspberry stock produced
7
To plate, loosen the panna cotta by gently running the moulds under warm water. Carefully tip onto the plates, place a rose petal on top and spoon some granita around the sides. Serve the tea on the side in a teapot filled with rose petals

Ingredients

Metric

Imperial

  • Buttermilk and rosemary panna cotta

  • Lychee granita

    • 500g of lychee purée
    • 500g of sparkling water
    • 100g of sugar
  • Raspberry and rose iced tea

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