Buttermilk and Heather infused Panna cotta with Honey

The italian words panna cotta mean ‘cooked cream’, a very easy dessert to make at home. You simply simmer a mixture of cream, milk and sugar or honey, mix in some gelatine and allow the mixture to cool down and set. It is sure to become a firm family favourite. Use the basic recipe and adapt it to bring in additional flavours according to your personal tastes.

Serves 4

2 leaves or sheets of gelatine
150ml (2⁄3cup) double (heavy) cream
4 tbsp caster (superfine) sugar
1 tsp or 2–3 sprigs heather or lavender flowers, tied up in a square of muslin
(cheesecloth) with kitchen string
1 tsp vanilla extract
300ml (1¼ cups) buttermilk
70g (1⁄3cup) comeragh honey (or use any clear honey – acacia honey works well), to drizzle

Soak the gelatine in a bowl of water for at least 10 minutes.
place the cream, sugar and the bag of flowers in a saucepan set over a medium heat
and stir until the sugar dissolves. bring to a simmer, then set aside for 5 minutes to
allow the aroma and flavour of the flowers to infuse the cream.
remove the bag of flowers. Squeeze the gelatine dry, then stir it into the cream until
dissolved. Add in the vanilla extract and buttermilk and stir to combine.
pour the mixture into 4 glasses and refrigerate for 3 hours or until set. Serve drizzled
with the honey.