Buttermilk Pannacotta with Raspberries & Rose

Serves 4

Ingredients

For the Pannacotta:

250ml Buttermilk
250ml Double Cream
70g Raspberry & Rose Cordial
3 leaves gelatine
55g castor sugar

For the Raspberry compote:

2 punnets raspberries
40g Raspberry & Rose Cordial
20g icing sugar

Place the gelatine in a bowl of cold water to soften
Pour the cream and sugar into a pan and bring to the boil, remove from the heat. Squeeze out the gelatine, whisk into the cream mixture until the gelatine has dissolved, followed by the raspberry and rose cordial
Leave to cool for approx 10 mins, mix in the buttermilk and divide between for dariole moulds or if not turning out between 4 ramekins. Place in the fridge to set (approx 2-3hrs)
In the meantime blitz 1 punnet of raspberries with the icing sugar with an electric hand blender and sieve. Take 50g of purée and add the cordial. Mix thoroughly and gently fold in the other punnet of washed raspberries. Leave to marinade in the fridge
Once the panna cotta is set, turn out (by dipping in hot water ) and serve with the raspberry compote. Alternatively pile the raspberry compote on top if the ramekinns
Finish with a sprig of mint

Belvoir

Notes:

If fresh raspberries are not available use frozen raspberries
Whilst this dessert needs to be made in advance the preparation time is minimal leaving you plenty of time to prepare the rest of the meal.

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