Buttermilk Panna Cotta
Buttermilk Panna Cotta
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  • 2 teaspoons (10 ml) gelatin
  • 3 tablespoons (45 ml) water
  • 1 cup (250 ml) 35% cream
  • 1/2 cup (125 ml) sugar
  • Grated zest of 1 lemon
  • 1 cup (250 ml) buttermilk
  • Preparation
  • In a bowl, sprinkle the gelatin over the water. Let stand for 5 minutes. Set aside.
  • In a saucepan, gently heat the cream with sugar and lemon zest, stirring until the sugar has completely dissolved.
  • Add the gelatin and stir with a whisk until completely dissolved. Add the buttermilk and stir to combine. Strain and pour into four to six 125 ml (1/2 cup) small glasses or glass cups. Refrigerate for 4 hours or overnight.
  • To serve, top each panna cotta with strawberry and mango salsa and garnish with edible flowers from the garden.
  • Description
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