Buttermilk Pannacotta with Raspberries & Rose

55g caster sugar

Gelatin leaf

70g raspberry cordial

250ml double cream

250ml buttermilk

1. Place the gelatine in a bowl of cold water to soften (or follow instructions on packet if using powder). 2. Pour the cream and sugar into a pan and bring to the boil, remove from the heat. Squeeze out the gelatine, whisk into the cream mixture until the gelatine has dissolved, followed by the Raspberry and Rose Cordial. 3. Leave to cool for approx 10 mins, mix in the buttermilk and divide between four dariole moulds or if not turning out, between 4 ramekins. Place in the fridge to set (approx 2-3 hrs). 4. In the meantime blitz 1 punnet of raspberries with the icing sugar with an electric hand blender and sieve. Take 50g of puree and add the cordial. Mix thoroughly and gently fold in the other punnet of washed raspberries. Leave to marinade in the fridge. 5. Once the pannacotta is set, turn out (by dipping in hot water) and serve with the raspberry compote. Alternatively pile the raspberry compote on top of the ramekins and finish with a sprig of mint.

Try with Raspberry compote: 2 punnets raspberries 40g Raspberry & Rose Cordially, 20g icing sugar