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ARTICLES AND RECIPES>
Recipe - Buttermilk Panna Cotta
Buttermilk Panna Cotta with Lavender Oil
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1 cup buttermilk 1 tablespoon powdered gelatin 2 cups 35% cream 1/3 cup sugar 3 teaspoons grated orange zest A pint of black berries that have been sprinkled
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with sugar and lemon juice to taste
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1 cup grape seed oil 1 tablespoon dried lavender
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1. In a food processor, combine the sugar and the grated orange zest and blend.
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2. Pour 1/4 cup of the buttermilk into a pot. Sprinkle gelatin over the buttermilk. Heat the buttermilk over low heat to dissolve the gelatin slowly, giving it the occasional stir.
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3. In a separate pot add rest of the milk, the cream, sugar and orange zest mixture. Bring to a boil but make sure milk does not boil over. Simmer for about 5 minutes.
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4. Remove from heat and carefully whisk in the gelatin mixture. Cool, giving it the occasional stir, until it has come to room temperature.
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5. With some of the grape seed oil grease 4 x 1cup ramekins
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6. Strain the custard through a fine mesh strainer into a large pitcher. From the pitcher, fill each one of the ramekins with custard. Put the ramekins into a refrigerator for 2-3 hours until they have set.
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7. To make the lavender oil: Heat the grape seed oil in a saucepan with the dried lavender over medium heat until you hear the lavender start to crackle. Remove from heat and allow to cool at room temperature. Strain out lavender when it has reached your desired intensity of flavour (approx 10 mins)
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8. When ready to serve, pull the panna cotta out of the fridge and turn each out onto your desert plate. Garnish with blackberries.
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Enjoy with Cellar Classic Vidal Ice Wine
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