Buttermilk and heather infused pannacotta with honey

Use the basic recipe and adapt it to bring in flavours according to your personal tastes


  • 2 leaves or sheets of gelatine
  • 150 ml (2⁄3 cup) double (heavy) cream
  • 4 tblsp caster (superfine) sugar
  • 1 tsp or 2–3 sprigs heather or lavender flowers, tied up in a square of muslin (cheesecloth) with kitchen string
  • 1 tsp vanilla essence or extract
  • 300 ml (1. cups) buttermilk
  • 70g (1⁄3 cup) comeragh honey (or use any clear honey – acacia honey works well), to decorate


  1. Soak the gelatine in a bowl of water until it is soft, then drain it and squeeze it dry.
  2. Set aside.
  3. Place the cream, sugar and the bag of heather or lavender sprigs in a saucepan set over a medium heat and stir until the sugar dissolves. Bring the cream to a simmer, then remove the pan from the heat. Set aside for 5 minutes to allow the aroma and flavour of the flowers to infuse the cream, then remove the bag of heather sprigs.
  4. Add the gelatine to the mixture and stir to dissolve. Then add in the vanilla essence and buttermilk and stir to combine.
  5. Pour the mixture into 4 glasses and refrigerate for 3 hours or until set. Serve drizzled with honey.


Kevin says, "The Italian word panna cotta means ‘cooked cream’. This Italian desert is very easy to make at home – you simply simmer a mixture of cream, milk and sugar or honey, mix in some gelatine and allow the mixture to cool down and set. It is sure to become a firm family favourite. Use the basic recipe and adapt it to bring in additional flavours according to your personal tastes."


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