Buttermilk and Heather infused Panna Cotta with Honey
Enjoy this quick and easy dessert recipe from Kevin Dundon's Modern Irish Food.
- 3 hours 5 minutes
- 25 minutes
- 4 servings
- 2 leaves or sheets of Gelatine
- 150 millilitres (⅔ cup) Double (heavy) cream
- 4 tablespoons Caster (superfine) sugar
- 1 teaspoon or 2–3 sprigs Heather or lavender flowers, tied up in a square of muslin (cheesecloth) with kitchen string
- 1 teaspoon Vanilla essence or extract
- 300 millilitres (1 cup) Buttermilk
- 70 grams (⅓ cup) Comeragh honey (or use any clear honey – acacia honey works well), to decorate
- Soak the gelatine in a bowl of water until it is soft, then drain it and squeeze it dry. Set aside.
- Place the cream, sugar and the bag of heather or lavender sprigs in a saucepan set over a medium heat and stir until the sugar dissolves.
- Bring the cream to a simmer, then remove the pan from the heat. Set aside for 5 minutes to allow the aroma and flavour of the flowers to infuse the cream, then remove the bag of heather sprigs
- Add the gelatine to the mixture and stir to dissolve. Then add in the vanilla essence and buttermilk and stir to combine
- Pour the mixture into 4 glasses and refrigerate for 3 hours or until set
- Serve drizzled with honey
Share it with your friends.