Honey & Buttermilk Panna Cotta

I’ve made this dessert a few times now and it always receives a lot of praise and over-enthusiastic expressions of “mmmmm, yum, mmmmm”.

When I was putting together my menu for the little cocktail soiree I recently threw for some girlfriends, I wanted something subtle, sweet and easy that looked lovely but tasted sublime.  This was it.  I doubled the mixture and made them in baby food jars which meant the portions were smaller than the recommended 1/2 a cup, but they were perfect as a four or five spoon treat.  The flavours are subtle and creamy and the honey at the base is like gold at the end of the rainbow.

I always thought Panna Cotta was one of those impossible to master desserts – like Creme Brulee or a Pavlova – but I have to say, it’s pretty much the easiest dessert I’ve encountered.   Please try it yourself and let me know what you think.

Honey & Buttermilk Panna Cotta
Ingredients
1 teaspoon gelatine powder
2 tablespoons water
1 cup (250ml) buttermilk
1 cup (250ml) pouring cream
½ cup (80g) icing sugar
1 vanilla bean, split and seeds scraped, or 1 teaspoon of Vanilla Bean Paste
1 tablespoon honey

Directions
Place the gelatine and water in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed.
Place the buttermilk, cream, sugar and vanilla bean and seeds in a saucepan over medium heat and stir until the sugar is dissolved. Add the gelatine and cook, stirring, for 2–3 minutes or until the gelatine is dissolved.
Strain and allow to cool completely.
Place 1 teaspoon of honey in the bases of 4 x ½ cup-capacity (125ml) glasses or ramekins. Pour over the cream mixture and refrigerate for 2 hours or until set.

Makes 4

Source:  adapted from DonnaHay.com.au