Buttermilk Panacotta & Floss

These are
the perfect dinner party sweet, light, sweet and you can be super organised and
make them the day before, just whip them out on the night, un mould  and add the garnish, they taste and look
stunning. Once you master the pannacotta  try other flavours, add orange zest and cinnamon, or infused the cream with your  favourite liqueur or coffee.

Garnish with fresh fruits, or roasted crushed almonds, the crunchy nuts will compliment the soft silky texture of the pannacotta. 

Makes 6 prep time 10 minutes cooking time 5
minutes setting time 4 hours

300
ml cream ( pure cream ) 

1
¼ cups butttermilk

¼
cup caster sugar

2
tsp Vanilla extract

3
tsp. (1  x 10g sachet )  powdered gelatine

Shaved
fresh coconut to serve

Fairy
floss to serve

1
In a large saucepan heat cream, milk, sugar, till scaled. Allow to cool
slightly. Dissolve gelatine into 2 tablespoons warm water, add to milk mixture  and stir to combine.

2
Strain into 6 x ½ cup capacity moulds, cover and refrigerate for 4 hours or overnight
till set. Unmold by rubbing the outside of mould with a warm cloth and tip them
onto a plate.

Serve
with shaved coconut and fairy floss.

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