Bring the cream and buttermilk 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 gin and elderflower, pour into ramekins and chill in the fridge for 4 hours. Poach the peeled pears for 30 minutes and then cool.
Heat the sugar, add the nuts to candy. Blitz three of the pears in a food processor until smooth with a splash of elderflower.
To serve, turn out the panna cotta, slice the remaining pears, dust in icing sugar and blow torch. Add to the plates, sprinkle over nuts and top with mint, dot with pear puree.
Bring the cream and buttermilk 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 gin and elderflower, pour into ramekins and chill in the fridge for 4 hours. Poach the peeled pears for 30 minutes and then cool.
Heat the sugar, add the nuts to candy. Blitz three of the pears in a food processor until smooth with a splash of elderflower.
To serve, turn out the panna cotta, slice the remaining pears, dust in icing sugar and blow torch. Add to the plates, sprinkle over nuts and top with mint, dot with pear puree.
