Vanilla bean and Buttermilk Panna Cotta with a Berry compote

Vanilla bean and Buttermilk Panna Cotta with a Berry compote
Vanilla bean and Buttermilk Panna Cotta with a Berry compote
Vanilla bean and Buttermilk Panna Cotta with a Berry compote
Vanilla bean and Buttermilk Panna Cotta with a Berry compote

This dessert is a lot of fun because it is so easy to make and if you use coconut sugar it is refined sugar-free. Topped with the berries which are high in anti oxidants it ranks high up on my guilt free dessert list. This recipe is a great example of how you can substitute unhealthy refined sugar with healthier coconut sugar and that you do not have to go without your precious sweet treats! Next time you find yourself baking and using sugar, remember that you don't have to use such a large amount and that if you lessen the amount in a recipe (it won't affect the recipe and the sweetness) or find a healthier substitute, your body will thank you. Consuming empty calories isn't a way of 'treating' your body. If you can change your mindset on that, you can invite healthier alternatives into your life that will nourish you rather than leaving you with horrible guilt and a nasty sugar crash! 


Ingredients: 

  • 3 tablespoons cold water 
  • 1 1/2 teaspoons unflavoured gelatin 
  • 2 cups heavy cream (divided) 
  • 1/2 cup coconut sugar (normal castor sugar will also work) 
  • 1 1/2 cups buttermilk 
  • 1 vanilla pod, halved and seeds removed 

Berry compote: 

  • 1 1/2 cups mixed berries (you can use frozen) 
  • 2 tablespoons coconut sugar  (normal castor sugar will also work)
  • Fresh mint leaves to serve 

Instructions:

Bloom the gelatin by sprinkling it over cold water. I use a glass of ice water and measure my water from there to ensure it very cold. If the water isn't cold you can get lumpy panna cotta. 

Add the vanilla bean scraping, 1 cup of heavy cream and the sugar to a small pot and dissolve the sugar over a medium heat.

Once dissolved whisk in the rest of the heavy cream and buttermilk. 

Remove from the heat and whisk in the gelatin. 

Pour the mixture into tumbler glasses, cover with cling film and place in the fridge to set overnight. 

Before serving: 

Add all the ingredients for the berry compote into a small pot over a medium heat. Stir the berries and let the mixture reduce. Once you reach a syrup consistency, remove from the heat. Let the berries cool before serving. 

Serve with a dollop of berries and a sprig of mint! 

Orms Makers Series

July has been an exciting month for collaborations. On one of these “get togethers”, I paired up with Orms for the #ormsmakersseries. A crew followed me around on a Saturday food mission documenting The Truffle Journal’s creative process by way of a video journal while I played with the Fuji XT1; A mirrorless camera that packs a punch. What a pleasure! It turned out to be much lighter than my usual DSLR and I struggled to put it down. 

Here is the finished vid.

-Melissa