If you're looking for a showstopper of a pud, then look no further. This is ridiculously easy to make, but looks like you've spent hours in the kitchen. The buttermilk adds a little acidity to this lovely pannacotta and stops it from being too rich. Another bonus is that you can also make this a day or two in advance and just keep it in the fridge until you're ready to serve to some very lucky recipients. It is perfect served with some fresh berries and a little fruit puree..
Makes 10 pannacotta
600ml whipping cream
4 x 284ml cartons of buttermilk
Peeled rind of 1 lemon (use a vegetable peeler to peel strips of lemon)
1 cup of sugar
4 tsp vanilla extract
20g gelatine powder ((unflavoured)
8 tbsp hot water (not boiling)
Place the hot water into a jug/bowl.
Sprinkle the gelatine powder onto the water and stir briskly until melted (if the gelatine does not melt completely stand the jug/bowl in a pan of warm water over a low heat until thoroughly dissolved.
Lightly spray 10 ramekins with non stick spray.
Place the cream, sugar and lemon peel into a large saucepan over a medium heat until the sugar has fully dissolved, stirring constantly then increase the heat until the mixture comes to a low boil.
Remove from the heat and add the gelatine mixture, stirring well to combine.
Allow to cool to room temperature and then add the vanilla and the buttermilk.
Ladle the mixture amongst the ramekins.
Place the ramekins onto a tray, cover with cling film and place in the fridge to set (ideally overnight) for at least 5 hours.
When ready to serve, remove from the fridge 15-20 mins before serving.
Run a sharp knife a couple of times around the edge of the pannacotta. Place the serving plate on top of the ramekin, and then flip upside down to release the pannacotta.
Serve immediately.
Your guests will very impressed!
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