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Buttermilk panna cotta with strawberry granita and basil recipe
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- Cuisine: Italian
- Prep Time: 30 min(s)
- Cook Time: 30 min(s)
- Serves 12
Sydney chef Alessandro Pavoni introduces this new sweet and fresh dish, perfect for spring and summer.
Ingredients
Panna cotta350g cream
17g gelatine
700g buttermilk
175g sugar
Strawberry granita
450g strawberries
50g sugar
1/2 cup water
Lemon juice
Shortbread
250g butter
105g caster sugar
335g flour
Pinch of salt
Preparation
To make the panna cotta, heat up the cream and add the gelatine that would have already been softened in cold water. Then add the buttermilk and sugar and cool it down to about 50°C.Put this mix in some glasses and place in the fridge for 30 minutes.
For the strawberry granita, make a puree of the strawberries, then strain it very finely. Add the sugar, water and lemon juice and place in the freezer.
Let it freeze, but every 15 minutes scratch the granita with a fork to get a lovely granita texture.
To make the shortbread and give the "biscotti" element to the dessert, mix the butter, sugar and flour well.
Rest for 30 minutes, then work it in sheets and cook in the oven at 180°C.
To serve, place the pannacotta on the plate, with the shortbread on the side and the strawberry granita and some basil on top.
If you enjoyed this Buttermilk panna cotta with strawberry granita and basil recipe then browse more Italian recipes, dessert recipes, italian radio recipes, easy recipes and our most popular hainanese chicken rice recipe.
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