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Maggie Beer

Buttermilk Panna Cotta with Pears in Verjuice

Buttermilk Panna Cotta

Step 1: Soak the gelatine leaves in cold water to soften.

Step 2: Combine the cream, sugar and vanilla in a saucepan over medium heat and bring almost to the boil and remove from heat.

Step 3: Add the cream and sugar mixture to a bowl with buttermilk, cool mixture to 50°C and add lemon and zest.

Step 4: Squeeze the excess moisture out of the gelatine and whisk into the cream/ buttermilk mixture, then divide into moulds and place in the refrigerator to set. Serve with pears.

Pears in Verjuice for Panna Cotta

Step 5: Heat the Verjuice and sugar in a saucepan until the sugar dissolves.

Step 6: Add the pears, lemon zest and cinnamon and simmer gently until the pears have plumped up.


Buttermilk Panna Cotta

  1. 4g 2 leaves gold gelatine leaves
  2. 400ml 1 2/3 cup cream
  3. 250ml 1 cup buttermilk
  4. 1/4 vanilla pod split

Pears in Verjuice for Panna Cotta

  1. [unknown amount] 8-12 Dried Duchess Pears
  2. 310ml 1 1/4 cup Verjuice
  3. 1 tspn lemon zest
  4. 1 tbspn sugar

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