Dessert

Greg Malouf's rosewater and buttermilk panna cotta

Name: Greg Malouf's rosewater and buttermilk panna cotta
Yield: 6
Ingredients: 5 titanium-strength gelatine leaves; 150g caster sugar; 1 vanilla bean, split, seeds scraped; 750ml thickened cream; 500ml buttermilk; 20.00 ml rosewater; Sliced yellow peaches, finely chopped pistachios and dried edible rose petals, to serve

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“This panna cotta is based on muhallebi, a Lebanese milk custard that my mother used to make. I’ve added buttermilk to give it sourness – it’s a dish combining new ideas with childhood memories." – Greg Malouf

5 titanium-strength gelatine leaves
2/3 cup (150g) caster sugar
1 vanilla bean, split, seeds scraped
3 cups (750ml) thickened cream
2 cups (500ml) buttermilk
1 tbs rosewater
Sliced yellow peaches, finely chopped pistachios and dried edible rose petals, to serve

Method

1.

For the panna cotta, soak the gelatine leaves in cold water for 5 minutes to soften. Place sugar, vanilla seeds and pod and 600ml cream in a heavy-based saucepan over medium heat. Bring to the boil, stirring until sugar dissolves. Remove from the heat, then add the buttermilk and set aside to cool slightly. Squeeze excess water from the gelatine, then stir into the warm cream mixture until melted and combined. Strain the mixture into a large bowl set over ice stirring occasionally until cooled. Lightly whip remaining 150ml cream to soft peaks, then fold through the cooled panna cotta mixture with the rosewater.
2.

Divide the cream mixture evenly among six 1 cup (250ml) capacity dessert bowls or glasses and place in the fridge for 4 hours or until set.
3.

Serve topped with sliced peach, pistachios and rose petals.