Recipe: Cardamom Buttermilk Panna Cotta with Tropical Salad & Peach Coulis

As seen on our 1-hour Adelady Xmas Special on Channel Nine.

By Food According to Bree :: Romeo’s

Serves 10 people.

Ingredients

600ml Thickened Cream

600ml Buttermilk

1/3 cup of runny Honey

1/3 cup of Castor Sugar

1 Vanilla pod

6 Cardamom pods

6 regular strength Gelatine Leaves *

2 large Mangoes

3 Passionfruit

4 large yellow peaches

2 tbs Castor Sugar

Pinch of salt

Coriander leaves to serve

* TIP: A lot of people are apprehensive of gelatine leaves, but once you become familiar with them, you will find they are super easy to use and produce a fantastic end result. I like to use Mckenzie’s gelatine leaves, but any regular strength leaves will work.

Method

Spray a 20cm loaf tin or a silicone jelly mould with a neutral vegetable oil, and set aside. Place the gelatine leaves into a small bowl with cold water to steep for 5 minutes until soft.

Meanwhile, in a medium saucepan, heat the cream, honey, sugar, lightly crushed cardamom pods and split and scraped Vanilla pod (chuck in the pod as well) until just below a simmer. Add the fully drained and squeezed gelatine leaves and then stir well to combine.

Remove from the heat, add the Buttermilk and stir well. Strain the mix through a fine sieve into a large jug, and then transfer the mix to your prepared tin. Cover well with cling wrap and place in the fridge to set for at least 6 hours or overnight.

Peel and then remove the cheeks from the mangoes. Dice the mango flesh into small pieces and place into a bowl with the pulp from the passionfruit. Wash the peaches well, making sure to remove all the fur off the skin. Finely dice one peach and add that to the salad, stir well and set aside until ready to serve.

To make the peach coulis – Cut the remaining 3 peaches in half and remove the stones. Place the peaches into a small snug fitting saucepan with 1 cup of water, the caster sugar and a pinch of salt. Bring to the boil over a high heat, then place the lid on and simmer rapidly for 10 minutes, until the skins start to pull away easily and the peaches are cooked. Place the cooked and peeled peaches into a blender or mini processor with their syrup and whiz together until smooth.

To serve – Carefully invert the Panna Cotta onto your serving plate. Serve immediately surrounded with the Tropical salad, Peach coulis and a scattering of fresh coriander leaves

Enjoy!

Bree x

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