Gin Buttermilk Panna Cotta with Strawberries
Panna cotta is a favourite dessert and this Gin Buttermilk Panna Cotta with Strawberries come with a cheeky kick. This recipe serves 6 so this is perfect for celebrations!
Ingredients
- 300ml double cream
- 1 tsp vanilla bean paste
- 400ml buttermilk
- 50ml gin
- 5 gelatine leaves, soaked in cold water for 5 mins
Sauce
- 300g strawberries hulled and blitzed with 1 tsp xanthum gum
Nuts
- 50g pistachios chopped
- 50g hazelnuts chopped
- 100g caster sugar
To serve
- Strawberries
- Strawberry sorbet
- Mint or lemon verbena sprigs
Method
1. 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 gin and buttermilk, pour into ramekins and chill in the fridge for 4 hours.
2. For the nuts, heat the sugar to a caramel, add the nuts, stir through then tip on to a non stick mat. Cool then blitz into a fine crumb, spoon onto a lined tray and bake for 5 minutes, cool.
3. To serve the panna cotta, spoon around the sauce and garnish with strawberries, sorbet and mint/verbena
Ingredients
- 300ml double cream
- 1 tsp vanilla bean paste
- 400ml buttermilk
- 50ml gin
- 5 gelatine leaves, soaked in cold water for 5 mins
Sauce
- 300g strawberries hulled and blitzed with 1 tsp xanthum gum
Nuts
- 50g pistachios chopped
- 50g hazelnuts chopped
- 100g caster sugar
To serve
- Strawberries
- Strawberry sorbet
- Mint or lemon verbena sprigs
Method
1. 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 gin and buttermilk, pour into ramekins and chill in the fridge for 4 hours.
2. For the nuts, heat the sugar to a caramel, add the nuts, stir through then tip on to a non stick mat. Cool then blitz into a fine crumb, spoon onto a lined tray and bake for 5 minutes, cool.
3. To serve the panna cotta, spoon around the sauce and garnish with strawberries, sorbet and mint/verbena
