This buttermilk pannacotta is delicious when served with the this tart passionfruit syrup but of course, the choice is yours and it may be served with any sauce of your choice.
10ml powdered gelatine
450ml pouring cream
80ml canned passionfruit
the grated zest of one lemon
Pour about 50ml of the buttermilk into a small bowl and sprinkle the gelatine over. Set aside for 5 minutes.
Pour the remaining buttermilk, cream and sugar into a small saucepan set over low heat.
Stir the mixture until the sugar has dissolved.
Pour the gelatine mixture into this mixture and stir well.
Pour the mixture into 6 moulds with a 125ml capacity each, cover with plastic wrap and refrigerate for 3 hours until set.
For the passionfruit syrup:
Add the water and sugar to a small saucepan and place it over a low heat.
Stir the mixture until the sugar dissolves.
Simmer the syrup for 1 minute without stirring and then take it off the heat.
Add the lemon zest and passionfruit pulp.
Stir through and set aside to cool completely.
Turn the individual pannacottas out on a serving dish and drizzle with the cold passionfruit syrup to serve.