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Buttermilk Panna Cotta

By 7th September 2018 No Comments


  • 600ml Whole milk
  • 300ml Double cream
  • 300ml Buttermilk
  • 100g Caster sugar
  • 5 Bronze gelatine leaves
  • 2g Vanilla paste


  1. Soak the gelatine leaves in ice cold water and leave to one side.
  2. Place the whole milk, double cream and caster sugar into a pan and bring to just under the boil.
  3. Once it has reached this stage, remove from the heat. Next add the buttermilk, gelatine and vanilla paste and mix well.
  4. Place the mixture in a bowl over another bowl of ice and allow to cool. Once nearly set, pour into the desired mound and refrigerate until needed.
  5. Garnish suggestions; lemon curd and raspberries.

Recipe and image kindly supplied by Thurlestone.

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