Vodka and buttermilk pana cotta with seasonal berry coulis

Prep: 120 mins
Cook: 10 mins
Vodka and buttermilk pana cotta with seasonal berry coulis

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

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