Ingredients
For the Buttermilk Panna Cotta:
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Whipping cream 500 ml
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Buttermilk 500 ml
For the Poached Summer Fruits:
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Water 100 ml
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Lemon 1 pc
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Caster sugar 150 g
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Star anise 1 g
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Vanilla (pod) 5 g
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Strawberries 250 g
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Blueberries 150 g
Preparation
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For the Buttermilk Panna Cotta:
- Bring the cream to the boil.
- Add the CARTE D’OR Panna Cotta to the boiling cream.
- Whisk for approximately 30 seconds until fully dissolved.
- Remove from the heat then add in the buttermilk and stir into the mix.
- Allow to cool for a couple of minutes and divide between 10 dessert glasses.
- Refrigerate for at least 3 hours until set.
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For the Poached Summer Fruits:
- Remove the tops of the strawberries and cut in halve or quarters depending on size.
- Peel the zest from the lemon and extract the juice.
- Cut the vanilla pod in halve lengthways.
- Place the vanilla, star anise, lemon zest, lemon juice, sugar and water together in a pan and bring to the boil.
- Add the strawberries and blueberries and remove from the heat.
- Cover and leave to cool.
- Chill until needed.
