Greg Malouf presents a glorious rose panna cotta recipe made with buttermilk - sprinkled with pistachios and clear honey this is the perfect summer dessert recipe to be enjoyed outdoors

Method
1.
Split the cream into 2 portions: 150ml and 500ml. Place the 500ml portion of cream, vanilla and sugar in a heavy-based pan and heat gently, stirring to dissolve the sugar. Bring to the boil then remove from the heat and leave to cool a little
2.
Soak the gelatine in cold water for a few minutes to soften, then squeeze dry
3.
Add the gelatine to the hot cream and stir until completely dissolved. Pour through a fine sieve into a bowl over ice. Leave to cool
4.
Lightly whip the 150ml portion of cream. Add to the cool mixture, along with the buttermilk and rose water. Pour into the lightly oiled dariole moulds and leave to set in the fridge for at least 3 hours
5.
To serve, carefully unmould the panna cottas into shallow dessert bowls. Scatter with thin slices of peeled pears, drizzle with clear honey and sprinkle with ground pistachio
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Ingredients

Rose and buttermilk panna cotta

  • 650ml of cream, thickened, approximately 35% fat
  • 1 vanilla pod, split and scraped
  • 75g of caster sugar
  • 3 gelatine leaves
  • 500ml of buttermilk
  • oil, unscented, for greasing
  • 2 tsp of rose water

Garnish

  • 1 Comice pear, or other fragrant pear - peeled, cored and sliced thinly
  • 1 tsp of ground pistachio nuts
  • 1 tsp of clear honey

Equipment

  1. Dariole moulds

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Greg Malouf's gorgeous panna cotta recipe is beautiful to look at and made with buttermilk. Perfect for a meal outdoors


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