Panna cotta made with buttermilk and double cream infused with saffron and cardamom.
For Panna Cotta
250 ml buttermilk
250 ml double cream
100gms caster sugar
1/2 tsp saffron thread, soaked in 2 tbsp lukewarm water
1/2 tsp cardamom
2 1/2 gelatine sheet, (I used this Waitrose one)
- Keep all the ingredients measured and ready as this recipe needs moving quickly between hot , cold and semi-cold ingredients.
- Heat the double cream and caster sugar until the sugar is dissolved, do not bring to a boil but just enough heat to melt all the caster sugar. Take it off the heat
- Add the saffron along with its soaking water and cardamom powder, leave this to infuse until the mixture is lukewarm to touch.
- Prepare gelatine by soaking 2 and 1/2 sheets in cold water. Once the sheet are soft then squeeze excess water and add to mixture in Step 2 provided the mixture is lukewarm by now
- Gelatine should melt away into the mixture , stir to combine really well and make sure there are no lumps at this stage.
- Once gelatine is fully combined then work quickly to add buttermilk and combine it well making one homogenous mixture. You can taste the mixture at this stage to see if you need any addition of sugar, saffron or cardamom to suit as per your tastebuds.
- Pour into 4 individual ramekins and place in the fridge for a minimum of 4 hours , preferably overnight.
- When ready to serve take them out of fridge and place them in warm water for few seconds and they should release with few taps. Otherwise you can use alternate serving options as mentioned in my notes below.
- You can make this with full fat milk too but the taste may not be the same as I have not tested this with milk
- Powdered gelatine can be used incase you do not have gelatine sheets. 2 sheets of gelatine = 1 tsp powdered gelatine
- Never add gelatine to boiling liquids as this will diminish its setting qualities so make sure your mixture is between warm to lukewarm. This is the key to getting that perfect wobble on your Panna Cotta.
Keywords: Buttermilk Panna Cotta