RECIPE: White Chocolate and Buttermilk Pannacotta

Written By Catherine Parrott

INGREDIENTS:

  •   550ml double cream

  • 3 leaves of gelatine

  • 130g High Quality White Chocolate

  • 180g Buttermilk

  • 80g Caster Sugar

  • 1 Tsp Vanilla Extract

METHOD:

Start by softening your gelatine in ice cold water. Once soft and pliable, remove from the water and squeeze any excess water from the gelatine.

Heat the cream, sugar, and vanilla together until the sugar has dissolved and the cream is steaming. Mix in the gelatine and stir until its dissolved.

Once everything is nicely incorporated, pour over the chocolate, leave it for a few seconds to melt and then mix to combine. Finish by folding in the buttermilk and pouring into serving glasses to set (this should take 4+ hours) .

 Top with your chosen berry of choice and enjoy!

Catherine Parrott
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