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Ginger buttermilk pannacotta

STEVE MANFREDI

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Ginger buttermilk pannacotta
Ginger buttermilk pannacottaMarco del Grande

Buy only what you need and store in a sealed plastic bag or glass jar in the refrigerator.

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Ingredients

  • 375ml cream

  • 90g sugar

  • 4 tbsp of freshly grated ginger

  • 10g of gelatine

  • 375ml of cold buttermilk

  • 1 tsp of vanilla essence

  • 2 oranges

  • 2 punnets of quartered strawberries

  • 50g caster sugar

  • 1 tbsp of red wine vinegar

  • 1 teaspoon of orange flower water

Method

  1. Heat 375ml cream, 90g sugar and 4 tbsp of freshly grated ginger, stirring so the sugar dissolves. Take off the heat once it starts simmering. Add 10g of gelatine and stir well until dissolved. Strain it through a fine sieve into a pouring jug and stir in 375ml of cold buttermilk and a teaspoon of vanilla essence. Pour into moulds and refrigerate for at least 4 hours. Meanwhile, peel 2 oranges, making sure the pith is cut off completely, and cut the segments out. Toss the orange segments with 2 punnets of quartered strawberries, 50g caster sugar, 1 tbsp of red wine vinegar, the remaining juice from the leftovers of the oranges, and 1 teaspoon of orange flower water into a bowl. Mix thoroughly.

    To serve 

    Unmould the pannacotta and serve with the salad.

    Makes 8.

     

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