Buttermilk
- • 300g buttermilk • 120g sugar • 200ml double cream • 2 gelatine sheets • 1 vanilla pod
Buttermilk Panna Cotta
Ingredients
Raspberry granita
- • 200g raspberry puree • 200ml water • 100g sugar
Raspberry gel
- • 200g raspberry puree • 200g water • 100g sugar • 4g agar-agar • Lemon juice
Chocolate sponge
- • 2 eggs • 10g cocoa powder • 36g sugar • 55ml milk • 15g flour • Fresh raspberry
Method
Buttermilk
1) Mix sugar and cream together and leave to boil.
2) Soak gelatine in cold water until soft, then add to cream to dissolve.
3) Cool it down on ice water. Once cool, add the buttermilk and whisk together.
4) Leave in the fridge for at least 3 hours to set, then cut into a round shape using a cutter.
Raspberry granita
1) Heat the water and sugar to dissolve, then add the puree and whisk.
2) Pour onto a tray and place in the freezer for two hours or so.
3) Break up into crystals using a fork, and return to the freezer for at least 3-4 hours.
Raspberry gel
1) Put all ingredients into a saucepan and once boiling bring it down to a simmer.
2) Add the agar-agar and whisk until dissolved.
3) Put the mix into a blaster chiller to set.
4) Put into a blender and blend until a smooth puree.
Chocolate sponge
1) Mix all ingredients in a blender until a smooth paste.
2) Pass the mixture through a sieve and pour into the siphon.
3) Aerate with two whipping cream cartridges and place into fridge for 1 hour.
4) Pipe the mixture into paper cups, not filling them up more than half way.
5) Place in the microwave and cook at full power for 20 seconds.
6) Allow to cool upside down.
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