BUTTERMILK PANNA COTTA WITH ORANGE SALSA

AvatarCaxton magazines staffDessertsRecipes

Embrace colour with these wholesome, aromatic dishes

INGREDIENTS 

For the buttermilk panna cotta:

  • 500ml cream
  • 2 vanilla pods, split
  • 75g caster sugar
  • 4 sheets leaf gelatine
  • 300ml buttermilk or yoghurt

For the orange salsa:

  • 2 oranges, peeled, segmented and chopped
  • 10ml orange zest
  • 5ml orange blossom water
  • 45ml honey
  • 30g pomegranate rubies

To serve:

  • Orange segments, pomegranate rubies and fresh mint

METHOD

  1. To make the buttermilk panna cotta: place the cream in a saucepan with the vanilla pod and its seeds. Bring to a gentle simmer, then turn off heat. Add the sugar and stir until the sugar dissolves.
  2. Place the leaf gelatine in a bowl and cover with cold water. Allow to stand for 5 minutes. Remove the softened gelatine and squeeze out any excess water. Add the gelatine sheets to the warm cream mixture and stir to dissolve. Remove the vanilla seeds.
  3. Place the buttermilk or yoghurt in a mixing bowl and gradually stir in the warm cream mixture.
  4. Pour the mixture into 6 x 125ml greased dariole moulds. Refrigerate for 4 hours.
  5. To make the orange salsa: combine all the ingredients and leave to stand for 30 minutes for the flavours to infuse.
  6. To serve: invert the panna cottas onto serving plates and garnish with the fresh orange salsa, orange segments, pomegranate rubies and fresh mint.

COOK’S TIP: Serve the orange salsa over thick Greek-style yoghurt as a light dessert or breakfast dish.

This recipe serves 6 people

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