Buttermilk Panna cotta with port soaked fruits

Name: Buttermilk Panna cotta with port soaked fruits
Yield: 10
Ingredients: 2.0g Orange Zest; 2.0g Lemon zest; 110.0g Carte D’Or Panna Cotta 520g; 250.0ml Double Cream; 250.0ml Whole milk; 500.0ml Buttermilk; 350.0g Raspberries; 200.0g Strawberries; 200.0g Caster sugar; 200.0g Cherries; 300.0ml Port wine; 75.0g Pistachio nuts

Buttermilk Panna cotta with port soaked fruits – recipe

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For the Buttermilk Panna cotta

Orange Zest 2.0 g
Lemon zest 2.0 g
Carte D’Or Panna Cotta 520g 110.0 g
Carte D’Or Panna Cotta 520g
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Product Specification
Double Cream 250.0 ml
Whole milk 250.0 ml
Buttermilk 500.0 ml

For the port soaked fruits

Raspberries 350.0 g
Strawberries 200.0 g
Caster sugar 200.0 g
Cherries 200.0 g
Port wine 300.0 ml

To finish

Pistachio nuts 75.0 g

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Preparation

For the Buttermilk Panna cotta
- Place the buttermilk, double cream, milk, lemon and orange zest into a pan and bring to the boil.
- Whisk in the CARTE D’OR PANNA COTTA MIX and remove from the heat.
- Pass the mix through a fine sieve then pour into individual dariole moulds.
- Then place into the fridge and allow to set for 3 hours.
For the port soaked fruits
- Remove the stones from the cherries and cut into quarters.
- Cut the strawberries into sixths.
- Place the port and sugar into a pan and reduce by half then add in the cherries and remove from the heat.
- Whilst still warm add in the strawberries and cover.
- Add in the raspberries when cool.
- Cover and place in the fridge until required.
To finish
- Cut the pistachios into small pieces.
- Place the mould in hot water to loosen the panna cotta.
- Then turn out onto the plate and garnish with port soak fruits and pistachio.