Buttermilk panna cotta with honey and grape syrup
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.
Photo: Marina Oliphant
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- Title:Panna cotta
- 200ml cream
- 100g sugar
- 1 vanilla bean, split
- 2 gelatine leaves
- 550ml buttermilk
- 1/2 cup of honey
- 1/4 cup water
- 80g roasted hazelnuts, skin rubbed off
- 1/2 cup of red grapes, quartered
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.
Turn out the panna cottas and spoon over the syrup.
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