Better late than never but I am sure this Buttermilk and Lime Panna Cotta recipe makes up for being so late with a new post. I returned from the most incredible trip to Sarajevo with my friend Dawn Bradnick who blogs as The Incidental Tourist and then extended my holiday by taking a few days off here at home, spending time with friends and cooking food that did not have to be photographed. When I finally got my act together to get on top of my to-do list, I had the joy of no internet connectivity for two days.
But back to this delicious Buttermilk and Lime Panna Cotta. I had some buttermilk and limes left from a shoot and making panna cotta (Italian for cooked cream) was an obvious choice. I love this dessert. Smooth, creamy, slightly tangy and loads of zesty lime, it is such a pleasure to eat. Super easy to make and then it’s off to the fridge until ready to be served.
I pulsed the lime zest with the sugar first, thereby flavouring the sugar with the oil from the zest. It’s a trick I learnt from distilling king Roger Jorgensen year ago. The topping of passion fruit pulp adds colour and texture. And a punch of tangy tropical flavours but is optional. You can sweeten the passion fruit pulp but I like the fresh tang it adds to the dessert
The 8 leaves of gelatine give a reasonably firm set and will be fine to turn out. If you serve it in the glass (which I think looks really pretty) I think you could reduce the gelatine leaves by one or two for a slightly softer set.
- 8 gelatine leaves
- 80ml water
- 200g white sugar
- grated zest of 2 limes
- 250ml cream
- 1 tsp sea salt
- 375ml buttermilk
- 375ml milk
- passion fruit pulp to serve (optional)
- Place the gelatine leaves in the water and leave for 5 – 10 minutes to soften (or follow instructions on packet)
- Place the sugar and lime zest in a food processor and pulse until the sugar turns a pale green
- Place the sugar, cream and salt in a bowl and stir over a medium heat until the sugar has dissolved
- Bring the cream to the boil and remove from the heat
- Squeeze the water from the gelatine leaves and add the softened leaves to the cream and stir until combined
- Stir in the buttermilk and milk
- Pour the mixture into 6 – 8 glasses depending on their size and refrigerate for a minimum of 4 hours
- Serve with some passion fruit pulp spooned on top
- 8 leaves per 1 liter of mixture for a soft set. Increase to 12 leaves for a firmer set
- Adapted from Donna Hay
A few more of my favourite cold dessert recipes :