Pannacotta
Ingredients
350 ml full fat milk
200 ml double cream (for brandy flavoured: 150 ml double cream and 50 ml brandy, mix it prior mixing buttermilk in)
50 ml buttermilk
5 sheets gelatine
80 gr caster sugar
3 tsp vanilla extract or a vanilla pod split and simmered in milk to infuse flavour
Method
Soak gelatine leaves in cold water for 10 minutes, then squeeze to get rid of excess water and add into milk.
Add caster sugar and vanilla.
Gently heat over a low heat (Do not boil!) stir until gelatine and sugar are dissolved.
Mix double cream and buttermilk in a separate bowl then stir into milk.
Take off the heat.
Split into 4-5 moulds/cups (150-170 ml each) or into glass dishes.
Cover with clingfilm and refrigerate over night.
Serve with raspberry coulis or some other fruit compote.
