White chocolate & buttermilk panna cotta, homemade honeycomb
For the Panna cotta
- 325ml double cream
- 325ml buttermilk
- 1 vanilla pod
- 200g white chocolate
- 4 gelatine leaves
- Soak gelatine in cold water until soft.
- Heat cream & the vanilla (removed from pod with sharp knife) in a pan, just before the boil add the gelatine whisk until dissolved add the chocolate until melted.
- When cooled add the buttermilk slowly so it does not split (go grainy) add to clingfilmed rings or straight into glasses and chill in a fridge for 2 hours
For the Honeycomb
- 100g caster sugar
- 4 tablespoons golden syrup
- 1½ teaspoons bicarb soda
- Put the sugar & syrup into a saucepan (not on the heat) & stir together to mix. Place the pan on the heat and let the mixture first melt (do not stir), it will start to bubble, you are looking for a caramel colour, this will take 3 minutes or so.
- Take off the heat, Very quickly, otherwise caramel will start to burn, whisk in the bicarbonate of soda, it will rise immediately to a pale gold (very hot). Turn this immediately onto a parchment lined tin (fairly deep) Leave to cool for 1 hour then break into pieces.
Remove panna cottas from fridge, crumble honeycomb over and garnish with seasonal berries.