It’s raining. It’s cold. And sometimes it storms too. Not exactly spring weather. So you have to it and like to take a piece of summer along the way.
Today my mother came by for a visit and I always make a little dessert for her. It turned into a summery panna cotta with a taste of lemon buttermilk and strawberry.
LEMON BUTTERMILK PANA COTTA WITH STRAWBERRIES
2 SERVINGS.
PANNA COTTA:
1½ SHEETS OF GELATINE
1½ DL HEAVY CREAM 38%
40 G SUGAR
SEEDS OF ½ VANILLA POD
GRATED ZEST OF ½ ORGANIC LEMON
1½ DL BUTTERMILK
Soak the gelatine in cold water for 5-10 min.
Heat cream, sugar, lemon zest, vanilla seeds and the empty pod in a pot, to just below the boiling point.
When the cream is steaming, pour it through a fine mesh sieve into a bowl to remove the lemon peel and vanilla pod.
Return the cream to the pot and heat it up again.
Squeeze the water out of the gelatine and melt it in the cream.
Remove the pot from the heat and add the buttermilk.
Divide the cream between two glasses and place them in the fridge until the cream has set, at least a couple of hours.
STRAWBERRY COULIS:
125 G FRESH STRAWBERRIES
20 G SUGAR
Cut the strawberries into smaller pieces, put them in a bowl and sprinkle sugar over.
Leave them to sit while the panna cotta sets.
Just before serving, blend the strawberries and poured on top of the panna cotta.
Decorate with fresh strawberries.