Ginger buttermilk pannacotta

all details

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

Ginger buttermilk pannacotta
Photo: Marco del Grande

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

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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  • Cuisine - Italian
  • Course - Dessert

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