Fruit and cream play back and forth across the palate in this exquisite dessert from chefs Jess Shepherd and Luke Grant, who helm the Good to Gather restaurant at Rozendal Farm.
BUTTERMILK PANNA COTTA RECIPE WITH RASPBERRY SORBET
Recipe by Jess Shepherd and Luke Grant, Good to Gather Restaurant, Rozendal Farm
2 cups cream
½ cup castor sugar
4 leaves gelatin
1 ½ cups buttermilk (or substitute with full cream yoghurt)
500g raspberries (fresh or frozen)
1 cup water
1 cup granulated white sugar
1 TBS Lavender (or other herb-infused) vinegar
fresh fruit, to serve
For the panna cotta, place the cream and castor sugar into a small saucepan and heat until just about to boil. Soak the gelatin leaves in cold water to soften (10 minutes). Add the softened gelatin leaves to the hot cream mixture, and stir to dissolve. Pass through a fine sieve into a bowl, and then whisk in the buttermilk.
Divide the mixture into ramekins (about ½ cup for each) and place in the fridge to set, at least 4 hours or overnight.
For the sorbet, put the sugar and water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool. Put the raspberries and vinegar in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then freeze according to your ice cream maker’s instructions. Transfer to a shallow container and freeze for 2 hours to set up firm enough for scooping.
When ready to serve, remove the Panna cottas from the fridge and, using a small sharp knife, run the blade around the edge to loosen the panna cotta from the ramekin. Lightly loosen with your fingertips by gently coaxing the panna cotta away from the edge of the ramekin, then turn out onto individual plates.
Using hot water and a dessert spoon, scoop the sorbet into quenelles and place next to the panna cottas.
Serve with fresh berries.
STORY BY LORI COHEN / PHOTOGRAPHY BY WARREN HEATH – BUREAUX / PRODUCTION BY SVEN ALBERDING