Buttermilk panna cotta with honey and grape syrup

all details

I like to make the panna cotta the night before I'm serving it, but it can be made in the morning and served in the evening.

Buttermilk panna cotta with honey and grape syrup
Photo: Marina Oliphant

Ingredients

  • Title:Panna cotta
  • 200ml cream
  • 100g sugar
  • 1 vanilla bean, split
  • 2 gelatine leaves
  • 550ml buttermilk
  • Title:Syrup
  • 1/2 cup of honey
  • 1/4 cup water
  • 80g roasted hazelnuts, skin rubbed off
  • 1/2 cup of red grapes, quartered

Method

For the panna cotta: Heat the cream, sugar and vanilla bean in a pot until almost boiling. Soak the gelatine leaves in cold water for a couple of minutes then squeeze out the water and stir gelatine into the hot cream. Allow to cool slightly before adding the buttermilk. Stir to combine and pour into individual moulds. Allow to cool before placing in the fridge until cold and set. For the syrup: Bring the honey and water to the boil and remove from heat. When cool add the finely chopped hazelnuts and the grapes.

To serve

Turn out the panna cottas and spoon over the syrup.

This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/storeĀ 

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  • Cuisine - Italian
  • Course - Dessert

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July