Buttermilk pannacotta, lychee, raspberry and rose

Daniel Fletcher

Daniel Fletcher

16th October 2015
Daniel Fletcher

Buttermilk pannacotta, lychee, raspberry and rose

Buttermilk pannacotta, lychee, raspberry and rose


  • Pannacotta
  • 1200g buttermilk
  • 400g whipping cream
  • 400g whipping cream
  • 500g sugar
  • 32g rosemary
  • Juice of 1 lemon
  • 8 leaves gelatine (soaked)
  • Raspberry and rose ice tea
  • 1kg frozen raspberries
  • 200g sugar
  • 100g water
  • 15g lemon juice
  • g Rose water
  • Lychee granite
  • 2000g Lychee puree
  • 1400g sparkling water
  • 400g sugar
  • 20g lemon juice



• Bring the cream, sugar, vanilla and rosemary to the boil

• Add the gelatin and pass over ice to chill.

• Add the buttermilk and lastly the second cream, set in glasses.

Raspberry and rose ice tea

• Bring sugar and water to the boil, add raspberries and place in a bowl.

• Add the lemon juice, cling film an heat over a bain marie of simmering water for around 1 hour until all the juice has come out of the raspberries.

• Hang over muslin, leave to cool.

• Once cool add the lemon juice and rosewater, reserve in the fridge.

Lychee granite

• Heat together the 400 sparkling water and the sugar to dissolve.

• Add the puree, then the remaining sparkling water.

• Pass into a tray and blast freeze.

• Once frozen scrape with a fork and reserve in the freezer.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.