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Buttermilk Pannacotta with Honeycomb

By Sharon

May 02

Buttermilk Pannacotta with Honeycomb

In the past I always made my Pannacotta with yogurt but I came across this recipe in the Heavenly Cooking with Honey cookbook and it has become my new favorite. I increased the recipe so I could make 8 servings.

It’s light and creamy and will finish off a heavy meal nicely.

Ingredients

  • 4.8 grams
    18 ounce*
    4.8 grams
    sheet or leaf gelatin3 sheets Gold, see Note
  • 15 fl oz
    15 fl oz
    444 ml*
    heavy cream450 ml
  • 13 12 fl oz
    13 12 fl oz
    399 ml*
    buttermilk375 ml
  • 5 14 oz
    5 14 oz
    149 g*
    granulated sugar150 grams
  • 1 whole
    1 whole
    1 whole
    vanilla beanor 1 1/2 teaspoon vanilla extract
  • 8 slices
    8 slices
    8 slices
    honeycombslice very thinly, to serve
  • fresh berries or fruitto serve

Put the sheets of gelatin in a shallow dish cover with cold water and leave to soak for 5 minutes.

Meanwhile, pour the cream and buttermilk into a pan. Add the sugar and either the seeds of the vanilla pod or the vanilla extract. Heat gently, stirring often, until the sugar dissolves. I use a thermometer and heat to about 150 F (65 c).

Squeeze the water out of the gelatin and stir it into the warm cream mixture until it dissolves completely.

Let the mixture cool to room temperature and pour through a strainer. This will keep your gelatin from separating from your cream mixture.

Pour the liquid into eight 3 1/2 fl oz/100 ml molds. (small coffee cups will do. Leave to cool, then cover with plastic wrap and chill for at least 1 hour. The pannacotta will set completely as it chills.

To serve, run the tip of a knife around the top of each mold, then briefly dip the mold into a bowl of hot water and turn out onto a plate. Serve with a slice of honeycomb on the side (or a drizzle of really good honey). Add berries.

Note: I use the Gold Leaf Gelatin which has a 200 Bloom Strength. Silver has 170 Bloom and Platinum has 230 Bloom. I weigh mine since I’m not sure all gelatin sheets are the same size. The brand I currently have is PefectaGel. 3 sheets works out to be about 5 grams and my pannacotta has a soft wiggle.

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