Buttermilk panna cotta with white chocolate sorbet
Impress your Dinner Guests with this Gorgeous Dessert
Buttermilk panna cotta, strawberry juice, fudged white chocolate sorbet and geranium oil
Tronette Dippenaar, Head Chef at The Marine in Hermanus, part of The Liz McGrath Collection of hotels, sent us this mouthwatering recipe for a totally delicious dessert.
The Marine is one of the three iconic hotels in the Liz McGrath Collection, which exemplify South African hospitality. Unique in location, the three 5-star hotels share a philosophy of creating ‘a world away from the ordinary’. If you’re looking for something out of the ordinary for a perfect ending to a special dinner party, this recipe is for you.
Yields 8
Buttermilk Panna Cotta
- 262ml Cream
- 262ml Buttermilk
- 75ml Plain low-fat yoghurt
- 90g sugar
- 2 leaves gelatine
Place all the ingredients in a saucepan besides the gelatine and scald. Remove from the heat. Place the gelatine sheets in ice water to bloom. Add the bloomed gelatine to the hot buttermilk mixture and mix till the gelatine has melted. Cool the whole mixture over an iced water bath stirring occasionally to prevent a skin from forming. Pour into moulds and set overnight in the fridge.
Fudged white chocolate Sorbet
- 375ml milk
- 1 tablespoon sugar
- 220g Fudged white chocolate
- ¾ leave gelatine
Suggested for you:
Fudged white chocolate
Pre heat oven to 150 Celsius. Place chopped white chocolate in an oven tray and allow to melt slowly, stirring in 5 minute intervals, until the white chocolate turns a golden caramel colour.
Sorbet
Place milk and sugar in a saucepan and bring to a boil. Remove from the heat and add the bloomed gelatine & fudged chocolate and stir until the chocolate has melted. Leave the mixture overnight in the fridge to set and use an ice cream machine to churn in the morning.
Strawberry juice
- 300g frozen strawberries
- 2 tablespoons castor sugar
Put the frozen strawberries in a fine sift over a plastic jug and sprinkle the castor sugar on top. Leave this in the fridge overnight so all the clear strawberry juice runs out.
Geranium oil
- 100ml canola oil
- Hand full of geranium leaves
Heat the canola oil and add the geranium leaves. Allow the mixture to infuse overnight. Blend it in the morning and strain through a fine sift.
Garnish with fresh strawberries and geranium leaves
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