Pannacotta

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Ingredients

Adapted from a recipe by Annabel Langbein, The Free Range Cook

Serves 6

Ingredients:
2 cups cream, divided in half
½ teaspoon vanilla paste, (I used the HeilalaVanilla brand)
½ cup J. Friend and Co White Clover Honey
½ cup organic cane sugar
4 tbsp cold water
4 tsp powdered gelatine
2 cups buttermilk (or whole milk)
To serve: Freshly sliced stone fruit and a drizzle of J Friend and co honey

Method

Place 1 cup of the cream in a saucepan with the vanilla paste, honey, sugar and heat, stirring, until fully dissolved.  Simmer gently for 1 minute.

Remove from the heat.

Sprinkle the gelatine over the water in a cup and stir until absorbed.  Add the soaked gelatine to the hot cream mixture and using a whisk stir until it is fully dissolved. 

Cool the mixture for approximately 20 minutes, stirring often.  Lightly beat the remaining cream and stir it into the cooled mixture, then whisk in the buttermilk until the mixture is smooth.

Divide the mixture between 6-8 serving glasses.  Cover and refrigerate until set, (anywhere from 3-4 hours to 24 hours). 
Serve chilled, accompanied by the prepared fruit and honey drizzle.