I’ve made this dessert a few times now and it always receives a lot of praise and over-enthusiastic expressions of “mmmmm, yum, mmmmm”.
When I was putting together my menu for the little cocktail soiree I recently threw for some girlfriends, I wanted something subtle, sweet and easy that looked lovely but tasted sublime. This was it. I doubled the mixture and made them in baby food jars which meant the portions were smaller than the recommended 1/2 a cup, but they were perfect as a four or five spoon treat. The flavours are subtle and creamy and the honey at the base is like gold at the end of the rainbow.
I always thought Panna Cotta was one of those impossible to master desserts – like Creme Brulee or a Pavlova – but I have to say, it’s pretty much the easiest dessert I’ve encountered. Please try it yourself and let me know what you think.
- 1 t gelatine powder
- 2 T water
- 1 cup (250ml) buttermilk
- 1 C (250ml) pouring cream
- ½ C (80g) icing sugar
- 1 vanilla bean, split and seeds scraped, or 1 teaspoon of Vanilla Bean Paste
- 1 T honey
- Place the gelatine and water in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed.
- Place the buttermilk, cream, sugar and vanilla bean and seeds in a saucepan over medium heat and stir until the sugar is dissolved. Add the gelatine and cook, stirring, for 2–3 minutes or until the gelatine is dissolved.
- Strain through a fine sieve and allow to cool completely.
- Place 1 teaspoon each of honey in the base of 4 x ½ cup-capacity (125ml) glasses or ramekins.
- Pour over the cream mixture and refrigerate for 2 hours or until set.