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Buttermilk Panna cotta with port soaked fruits

Buttermilk Panna cotta with port soaked fruits – recipe

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Ingredients

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For the Buttermilk Panna cotta

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

  1. 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.

  2. 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.

  3. 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.