Buttermilk Panna Cotta with Honeycomb and Strawberries
This masterclass recipe of Buttermilk Panna Cotta With Honeycomb And Strawberries looks and tastes like a dream. It's the perfect end to a meal!
Ingredients
Panna cotta
- 300ml double cream
- 1 tsp vanilla bean paste
- 400ml buttermilk
- 5 gelatine leaves, soaked in cold water for 5 mins
- 300g strawberries, ¾ blitzed
Honeycomb
- 200g caster sugar
- 50ml runny honey
- 1 tbs glucose
- 50ml water
- 1 tsp bicarbonate of soda
To serve
- Mint sprigs
Method
Bring the cream to the boil with the vanilla, take off the heat then squeeze out the water from the gelatine and whisk into the cream. Cool then whisk in the buttermilk, pour into ramekins and chill in the fridge for 4 hours.
To make the honeycomb, heat the sugar, honey, glucose and water to 175c, then cool till the mixture reaches 120c. Whisk in the bicarb and pour onto a slip mat.
To serve turn out the panna cotta, spoon over the strawberry sauce and garnish with honeycomb strawberries and mint.
Ingredients
Panna cotta
- 300ml double cream
- 1 tsp vanilla bean paste
- 400ml buttermilk
- 5 gelatine leaves, soaked in cold water for 5 mins
- 300g strawberries, ¾ blitzed
Honeycomb
- 200g caster sugar
- 50ml runny honey
- 1 tbs glucose
- 50ml water
- 1 tsp bicarbonate of soda
To serve
- Mint sprigs
Method
Bring the cream to the boil with the vanilla, take off the heat then squeeze out the water from the gelatine and whisk into the cream. Cool then whisk in the buttermilk, pour into ramekins and chill in the fridge for 4 hours.
To make the honeycomb, heat the sugar, honey, glucose and water to 175c, then cool till the mixture reaches 120c. Whisk in the bicarb and pour onto a slip mat.
To serve turn out the panna cotta, spoon over the strawberry sauce and garnish with honeycomb strawberries and mint.
