Ingredients
2 x 2g leaves gelatine leaves (gold)
1 1 cups cream
150g caster sugar
1 cup buttermilk room temperature
1 lemon zested and juiced
1 vanilla pod
1 punnet strawberry
150ml Affogato Caramel
2 x 2g leaves gelatine leaves (gold)
1 1 cups cream
150g caster sugar
1 cup buttermilk room temperature
1 lemon zested and juiced
1 vanilla pod
1 punnet strawberry
150ml Affogato Caramel
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Methods
1
Combine the cream, sugar, and vanilla in a saucepan and stir simmering over medium heat until the sugar is dissolved
2
Soak the gelatine leaves in a bowl of cold water for 3-4 minutes, until softened
3
Squeeze the excess moisture out of the gelatine and add it to the cream mixture in the saucepan, stirring until dissolved. Then set aside to cool slightly
4
Pour the buttermilk into a large bowl and add the cooled cream mixture through a strainer and stir to combine
5
In a separate small bowl, combine the lemon zest and lemon juice together. Add 2 tbsp of the juice mix to the cream mixture and stir
6
Transfer the mixture into a jug, and then pour into moulds, decorative bowls, or teacups
7
Refrigerate for at least three hours
8
To serve from moulds, lightly press around the top edges of the panna cotta to release the seal, and then hold the mould in hot water for 20 seconds and turn onto a serving plate.
9
Add a generous drizzle of affogato caramel, chopped strawberries, and garnish with lavender (optional).
10
Keep chilled until serving.
Tip: unripe strawberries can be chopped up and marinated in a drizzle of vino cotto to bring out the flavour, and remember, never put your strawberries in the fridge, as it takes away the flavour.
1
Combine the cream, sugar, and vanilla in a saucepan and stir simmering over medium heat until the sugar is dissolved
2
Soak the gelatine leaves in a bowl of cold water for 3-4 minutes, until softened
3
Squeeze the excess moisture out of the gelatine and add it to the cream mixture in the saucepan, stirring until dissolved. Then set aside to cool slightly
4
Pour the buttermilk into a large bowl and add the cooled cream mixture through a strainer and stir to combine
5
In a separate small bowl, combine the lemon zest and lemon juice together. Add 2 tbsp of the juice mix to the cream mixture and stir
6
Transfer the mixture into a jug, and then pour into moulds, decorative bowls, or teacups
7
Refrigerate for at least three hours
8
To serve from moulds, lightly press around the top edges of the panna cotta to release the seal, and then hold the mould in hot water for 20 seconds and turn onto a serving plate.
9
Add a generous drizzle of affogato caramel, chopped strawberries, and garnish with lavender (optional).
10
Keep chilled until serving.
Tip: unripe strawberries can be chopped up and marinated in a drizzle of vino cotto to bring out the flavour, and remember, never put your strawberries in the fridge, as it takes away the flavour.
