Buttermilk Panna Cotta

Buttermilk Panna Cotta

350 ml buttermilk
350ml double cream
100g sugar
3 leaves gelatine (soak in cold water 10 mins)

  1. Boil cream with the sugar to dissolve
  2. Add the gelatine to melt add buttermilk and strain
  3. Pour into glasses or moulds if you want to turn them out
  4. Allow to set in refrigerator for at least 2 hours, best over night


Lavender Melting Moments

250g unsalted butter
A little fresh lavender
60g icing sugar
250g plain flour
60g cornflour

  1. Beat soft butter and sugar together with a pinch of chopped lavender flower 
  2. Sieve the flours together and add to the butter mix a spoon at a time beating into a smooth paste.
  3. Pipe into baking sheets and chill, not too big (allow a little room for expanding)
  4. Chill in refrigerator for at least 20 minutes
  5. Bake at 180C for 11 to 12 minutes
  6. Leave to cool on tray


Biscuit Filling

125g caster sugar rubbed with a little lavender
125 g butter
125g milk
2 tbsp. flour    

  1. Mix flour with milk and heat until boils, keep stirring all the time.
  2. Cook out for 1 minute over a very low heat
  3. Pour onto a plate
  4. Cover with cling film and allow to go cold
  5. Beat butter and sugar to light and fluffy, add the milk mix and beat to smooth and light
  6. Pipe or spoon into cold biscuits
  7. Dust with icing sugar

 

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