Rose and buttermilk panna cotta with comice pears

Name: Rose and buttermilk panna cotta with comice pears
Total time: 1 h
Ingredients: 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 rose water; 1 Comice pear, or other fragrant pear - peeled, cored and sliced thinly; 1 tsp ground pistachio nuts; 1 tsp clear honey

by Greg Malouf

Item 1 of 1

Greg Malouf presents a glorious rose-scented buttermilk panna cotta recipe. Sprinkled with pistachios and clear honey, this is the perfect autumnal dessert when served with thinly sliced Comice pear, a tender and aromatic French variety, widely available in Britain.

First published in 2015

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Ingredients

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Imperial

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 rose water

Garnish

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

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Equipment

Dariole moulds

Method

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

500ml of cream
1 vanilla pod
75g of caster sugar

Soak the gelatine in cold water for a few minutes to soften, then squeeze dry

3 gelatine leaves

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

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

500ml of buttermilk
oil
2 tsp rose water
150ml of cream

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

First published in 2015

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Greg Malouf

Born in Melbourne to Lebanese parents, Greg Malouf is a recognised authority on Middle Eastern cuisine.

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