Buttermilk and Lime Panna Cotta

Ingredients

• 8 gelatine leaves
• 80 ml water
• 200 g white sugar
• grated zest of 2 limes
• 250 ml cream
• 1 tsp sea salt
• 375 ml buttermilk
• 375 ml milk
• passion fruit pulp to serve (optional)

Instructions

1. 1

   Place the gelatine leaves in the water and leave for 5 – 10 minutes to soften (or follow instructions on packet)

2. 2

   Place the sugar and lime zest in a food processor and pulse until the sugar turns a pale green

3. 3

   Place the sugar, cream and salt in a bowl and stir over a medium heat until the sugar has dissolved

4. 4

   Bring the cream to the boil and remove from the heat

5. 5

   Squeeze the water from the gelatine leaves and add the softened leaves to the cream and stir until combined

6. 6

   Stir in the buttermilk and milk

7. 7

   Pour the mixture into 6 – 8 glasses depending on their size and refrigerate for a minimum of 4 hours

8. 8

   Serve with some passion fruit pulp spooned on top

9. 9

   8 leaves per 1 liter of mixture for a soft set. Increase to 12 leaves for a firmer set

10. 10

    Adapted from Donna Hay