Vodka and buttermilk pana cotta with seasonal berry coulis
Prep:
120 mins
Cook:
10 mins
300ml double cream
1 vanilla pod, split, seeds scraped out
115g caster sugar
2-3 leaves gelatine, soaked for 5 minutes in cold water, squeezed out
350ml buttermilk, at room temperature
25ml vodka
2 punnets summer fruit, such as raspberries, blueberries, strawberries, blackcurrants and blackberries
Mint to garnish
To make the coulis
20 mixed berries from the punnets of summer fruit
Lime juice
Icing sugar
To make the panacotta:
Soak the gelatine leaves in cold water for 5 minutes.
In the meantime, heat the double cream, vanilla pod and seeds along with 100g of the caster sugar in a saucepan until just coming to the boil.
Remove the pan from heat. Take the gelatine out of the water and squeeze really well. Add it and the buttermilk to the saucepan of cream and whisk until well combined.
Pass the mixture through a fine sieve and then stir in the vodka.
Pour the mixture into dariole moulds or ramekins and chill in the fridge for at least two hours or overnight if you have time.
To make the coulis:
Take 20 berries from the punnets of summer fruit and purée them with a hand blender or liquidiser. If you want your coulis to be totally smooth, pass it through a sieve – this is optional. Add some lime juice and icing sugar to taste.
Mix the remainder of the summer berries with the remaining tablespoon (15g) of caster sugar.
To serve:
Put the dariole moulds into a bowl of hot water for a few seconds to loosen the panacottas.
Serves
4
Preparation Time
120 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Fruit
Recipe Type
Dessert, Entertaining
Cuisine
Italian
Special Info
Gluten free
Level of Difficulty
Easy
