Creamy Buttermilk Panna Cotta with Spiced Plums
A silky buttermilk panna cotta scented with naartjie and vanilla, served with tender oven-roasted plums and their warmly spiced juices.
Ingredients
Buttermilk Panna Cotta
- 2 tsp gelatin
- 1 naartjie zest and juice; or another seasonal citrus fruit
- 250 ml double cream
- 80 g caster sugar
- 500 ml buttermilk
- 1 tsp vanilla extract
Spiced Plums
- 6 plums halved and stoned; or use strawberries when in season
- 45 g caster sugar
- 100 ml naartjie juice or another seasonal citrus juice
- 1 star anise
Instructions
Prepare the Panna Cotta
- Sprinkle the gelatin over the naartjie juice and leave it to sponge. Gently heat the cream, caster sugar and naartjie zest in a saucepan, stirring until the sugar has dissolved.
- Remove the saucepan from the heat. Stir the gelatin mixture until smooth, then add it to the hot cream and stir until completely dissolved. Mix in the buttermilk and vanilla extract.
- Divide the mixture evenly between six 150 ml ramekins, teacups or small glasses. Cover and refrigerate for 3–4 hours, or overnight, until set.
Prepare the Spiced Plums
- Preheat the oven to 200°C fan. Place the plums in the centre of a double layer of foil with the star anise. Sprinkle with caster sugar and add the naartjie juice. Seal the foil securely into a parcel, place it on a baking tray and roast for about 10 minutes, until the plums are tender.
Serve
- Dip each ramekin briefly into hot water, loosen the edge if necessary and turn the panna cotta onto a serving plate. Spoon the warm or cooled spiced plums and plenty of their juices around each portion.
Notes
For a softer set, serve the panna cotta in glasses without unmoulding. The dessert can be prepared a day in advance. Recipe adapted from Sonja Edridge via Afternoon Express.