Buttermilk Panacotta & Floss

These are the perfect dinner party sweet, light, sweet and you can be super organised and make them the day before, just whip them out on the night, un mould  and add the garnish, they taste and look stunning. Once you master the pannacotta  try other flavours, add orange zest and cinnamon, or infused the cream with your  favourite liqueur or coffee.

Garnish with fresh fruits, or roasted crushed almonds, the crunchy nuts will compliment the soft silky texture of the pannacotta.

 

 

Makes 6

prep time 10 minutes

cooking time 5 minutes

setting time 4 hours

300 ml cream ( pure cream )

1¼ cups butttermilk

¼cup caster sugar

2tsp Vanilla extract

3tsp. (1  x 10g sachet) powdered gelatine

Shaved fresh coconut to serve

Fairy floss to serve

1 In a large saucepan heat cream, milk, sugar, till scaled. Allow to cool slightly. Dissolve gelatine into 2 tablespoons warm water, add to milk mixture  and stir to combine.

2 Strain into 6 x ½ cup capacity moulds, cover and refrigerate for 4 hours or overnight till set. Unmold by rubbing the outside of mould with a warm cloth and tip them onto a plate.

Serve with shaved coconut and fairy floss.