Buttermilk Panna Cotta Recipe - Great British Chefs
This dessert recipe from Tony Fleming is a beautifully balanced dish of powerful flavours, with rose, lychee and rosemary used to just the right degree for a harmonious outcome.
Ingredients
- 300g of buttermilk
- 125g of sugar
- 1 vanilla pod, seeds scraped
- 8g of rosemary
- 200g of whipping cream
- 2 gelatine leaves, soaked
- 1/4 lemon juice
- 500g of lychee purée
- 500g of sparkling water
- 100g of sugar
- 1kg frozen raspberries
- 200g of sugar
- 100g of water
- 15g of lemon juice
- 1g of rose essence, to every 400ml raspberry stock produced
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