This panna cotta was inspired by a Maggie Beer recipe to which I have added my own twist. It is creamy and smooth but not quite so decandently rich as a panna cotta made purely on cream and making it is simplicity itself. I like to serve it with fresh berries in spring or with mango and passionfruit in the summer. It also is fabulous as a do-ahead dessert for a party.
3 leaves of gold strength gelatine
1 2/3 cups pure pouring cream
150 g raw castor sugar
1 1/4 cups buttermilk
juice of 1 lemon
1/2 teaspoon vanilla extract, or 1/2 vanilla bean, split
Soak the gelatine leaves in cold water to soften. Combine the cream, sugar and vanilla in a saucepan on medium heat and bring it almost to the boil. Take off the heat and add it to the buttermilk in a bowl. Stir through the lemon juice and let it cool a little. Squeeze the excess moisture out of the gelatine and whisk into the buttermilk and cream mixture. Pour into moulds and then set in the fridge for around 4 hours. Serve with seasonal fruit.
(You can turn the panna cottas out onto a plate to serve, but I am always too cowardly and pressed for time so I set them in small glasses and serve.)