Buttermilk and Heather infused Panna Cotta with Honey
Buttermilk and Heather infused Panna Cotta with Honey
Enjoy this quick and easy dessert recipe from Kevin Dundon's Modern Irish Food.
  • Difficulty Level Easy
  • Technique Chilling
  • Preparation Time 3 hours 5 minutes
  • Cooking Time 25 minutes
  • Yield 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
  1. Soak the gelatine in a bowl of water until it is soft, then drain it and squeeze it dry. Set aside.
  2. 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.
  3. 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
  4. Add the gelatine to the mixture and stir to dissolve. Then add in the vanilla essence and buttermilk and stir to combine
  5. Pour the mixture into 4 glasses and refrigerate for 3 hours or until set
  6. Serve drizzled with honey

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