Buttermilk and rosewater panna cotta

Name: Buttermilk and rosewater panna cotta
Total time: 2 h 30 min
Yield: Makes 6
Cuisine: Italian
Ingredients: 3 gelatine leaves; 350ml double cream; 70g golden caster sugar; 350g buttermilk; 1 vanilla pod split and seeded; 1-2 tsp rosewater; 2 tbsp to serve whole or slivered or peeled pistachios; 4 quinces; 250g golden caster sugar; 2 bay leaves; 1 unwaxed lemon peeled; 1 vanilla pod split in half lengthwise; 120ml cider

Published: December 19, 2014 at 2:33 PM

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Makes 6

Easy

Total time: 2 hrs and 30 mins

+ chilling

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Delicious and creamy, this recipe for panna cotta is so easy to make. Made with buttermilk it has a lovely light texture and served with roasted quince and pistachios it is sure to impress your guests.

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Alternatives

Complete the dish

Make this buttermilk and rosewater panna cotta for a dinner party dessert, then check out our vanilla panna cotta, passion fruit panna cotta, white chocolate panna cotta and more Italian-style dessert recipes. For more expert tips, read our recipe guide on how to make panna cotta.

Use up any leftover buttermilk to make our luxuriously creamy buttermilk burnt rice pudding or buttermilk pancakes.

Ingredients

Nutrition

3 gelatine leaves
350ml double cream
70g golden caster sugar
350g buttermilk
1 vanilla pod

split 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 lemon

peeled
1 vanilla pod

split 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.)

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