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.
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.