Buttermilk Pannacotta
This Italian dessert literally means “cooked cream”. However, since it uses more buttermilk than cream, it is a healthy option and a great end to a summer meal.
Ingredients 3 gelatine leaves 200 ml double cream 85 gm caster sugar 1 tsp vanilla essence 500 ml buttermilk 2 tbsp chopped pistachios, to serve 3 tbsp maple syrup 3 tbsp orange juice 225 gm strawberries, halved
Method To make the pannacotta, soak the gelatine leaves in cold water for 5 minutes to soften them. Simmer the cream and sugar in a pan, stirring, until the sugar dissolves. Remove from heat and stir in the vanilla. Squeeze out the gelatine leaves and stir into the hot cream until melted. Allow to cool slightly, then stir in the buttermilk. Pour into wet ramekins or moulds, allow to cool, then chill until set.
For the sauce: Put the syrup, orange juice, and strawberries in a pan, and simmer gently for 5 minutes. Remove from the heat and purée in a food processor or blender until smooth. Chill until ready to serve. Before serving, loosen the edges of the pannacotta and turn out onto serving plates. Pour the strawberry sauce over and scatter with the chopped pistachios.
