Buttermilk and rosewater panna cotta
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Makes 6
Skip to ingredients
- 3 gelatine leaves
- 350ml double cream
- 70g golden caster sugar
- 350g buttermilk
- 1 vanilla podsplit and seeded
- 1-2 tsp rosewater
- 2 tbsp to serve whole or slivered or peeled pistachios
baked quince
- 4 quinces
- 250g golden caster sugar
- 2 bay leaves
- 1 unwaxed lemonpeeled
- 1 vanilla podsplit in half lengthwise
- 120ml cider
Nutrition: per serving
- kcal573
- fat31.7g
- carbs66.2g
- fibre1.2g
- protein3.8g
- salt0.1g
Method
step 1
Heat the oven to 150C/fan 130C/gas 2. Rinse and wipe the quinces clean. Quarter them lengthways but don't bother to remove the core. Put the quarters cut-side up in a baking tray, sprinkle over the sugar, the bay leaves, lemon peel and vanilla, and add the cider or 120ml water. Cover with foil and bake for about 2½ hours, turning the fruit a couple of times. When the quinces are soft and sticky, they are ready.
step 2
Soak the gelatine in cold water until it is floppy. Heat the double cream, sugar, buttermilk and vanilla until just below boiling point, whisking occasionally. Remove from the heat and add the gelatine (shake off any water). Cool to room temperature, again whisking occasionally, then strain the mixture through a fine sieve. Add rosewater to taste. It should be perceptible but not overpowering. Not like perfume. Pour into dariole moulds and set in the fridge for at least 4 hours or overnight.
step 3
To serve, dip the dariole moulds briefly in boiling water and tip out onto a plate. Serve a couple of quince wedges (at room temperature) alongside the panna cotta and spoon some of the quince syrup over and around, topped with a sprinkle of pistachios to decorate. (The extra quince can be eaten with yoghurt for breakfast.)
