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Donna Hay's Raw Honey & Buttermilk Panna Cotta

Posted by Scott McAllister on

Ingredients

1 tsp gelatine powder
2 Tbsp warm water
1 cup (250ml) buttermilk
1 cup (250ml) single cream
1 vanilla bean, split & seeds scraped
1/2 cup good raw honey*

 

*The difference between raw (or wild) honey and normal honey is the raw product has not been heat treated or pasturised. Raw honey contains a higher amount of pollen and tends to be thicker and darker with a delicious pure flavour representing the bees surroundings.

Directions

Place the gelatine and water in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the buttermilk, cream and vanilla bean with seeds in a saucepan over medium heat and stir until the sugar is dissolved. Add the gelatine and cook, stirring for 2-3 minutes or until the gelatine is dissolved. Strain and allow to cool completely. Place a tsp of honey in the bases of 4 x 1/2 cup capacity glasses. Pour over the cream mixture and refrigerate for 2 hours or until set.

Number of Servings: 4