Use Kevin Dundon's 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
- Soak the gelatine in a bowl of water until it is soft, then drain it and squeeze it dry.
- Set aside.
- 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.
- Add the gelatine to the mixture and stir to dissolve. Then add in the vanilla essence and buttermilk and stir to combine.
- 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."