Rose and buttermilk panna cotta with comice pears

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

Metric

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

Equipment

  • Dariole moulds

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
  • 500ml of cream
  • 1 vanilla pod
  • 75g of caster sugar
2
Soak the gelatine in cold water for a few minutes to soften, then squeeze dry
  • 3 gelatine leaves
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
  • 500ml of buttermilk
  • oil
  • 2 tsp rose water
  • 150ml of cream
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
First published in 2015
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Born in Melbourne to Lebanese parents, Greg Malouf is a recognised authority on Middle Eastern cuisine.

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