Buttermilk Panna Cotta pairs so beautifully with Cumquat syrup and Candied Cumquats. Recipe is so easy to make and the resulting dessert is delicious. Great if you are pressed for time and have guests for dinner.
4 Gelatine leaves
120 g castor sugar
Soften gelatine leaves in cold water.
Combine cream and sugar in a saucepan on medium heat and bring close to the boil.
Remove excess water from the gelatine leaves and whisk into the cream and sugar mixture.
Add the 250ml of buttermilk. Turn heat to low to avoid the buttermilk from splitting.
Place in ramekins and refridgerate until set.
Serve with the cumquat syrup & Candied Cumquats.
If you wish to introduce more flavours then heat the syrup with a small portion of star anise and or cinnamon quill.
The Cumquat Ginger SHRUB would also work rather well as a sauce over the panna cotta.