Buttermilk panna cotta, lychee, raspberry and rose
Item 1 of 1
- medium
- 6
- 2 hours
This dessert recipe from Tony Fleming is a beautifully balanced dish of powerful flavours, with rose, lychee and rosemary used to just the right degree for a harmonious outcome. The buttermilk panna cotta is a wonderfully creamy counterpart to the tangy lychee granita, while the raspberry and rose iced tea adds a fragrant element to the dish.
First published in 2015
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Ingredients
Metric
Imperial
Buttermilk and rosemary panna cotta
- 300g of buttermilk
- 125g of sugar
- 1 vanilla pod, seeds scraped
- 8g of rosemary
- 200g of whipping cream
- 2 gelatine leaves, soaked
- 1/4 lemon juice
Lychee granita
- 500g of lychee purée
- 500g of sparkling water
- 100g of sugar
Raspberry and rose iced tea
- 1kg frozen raspberries
- 200g of sugar
- 100g of water
- 15g of lemon juice
- 1g of rose essence, to every 400ml raspberry stock produced
SAVE RECIPE
Equipment
- Ornamental teapot
- Dariole moulds 6
- Muslin cloth
Method
1
To make the lychee granita, heat 100g of the sparkling water with the sugar to dissolve. Add the purée, followed by the remaining sparkling water
- 500g of sparkling water
- 500g of lychee purée
- 100g of sugar
2
Pass into a shallow tray and freeze. Once frozen, scrape with a fork and reserve in the freezer
3
To make the panna cotta, bring the sugar, vanilla, rosemary and half of the cream to the boil. Add the gelatine, stir to dissolve and pass into a container set over a bowl of ice to chill
- 25g of sugar
- 1 vanilla pod, seeds scraped
- 8g of rosemary
- 100g of whipping cream
- 2 gelatine leaves, soaked
4
Add the buttermilk, lemon juice and the remaining cream, pour into dariole moulds and transfer to the fridge for at least 2 hours to set
- 300g of buttermilk
- 1/4 lemon juice
- 100g of whipping cream
5
For the iced tea, bring the sugar and water to the boil, add the raspberries and transfer to a heatproof bowl. Add the lemon juice, cover with cling film and heat over a bain marie of simmering water for around 1 hour, until all the juice has come out of the raspberries
- 200g of sugar
- 100g of water
- 1kg frozen raspberries
- 15g of lemon juice
6
Transfer to a muslin bag set over a jug to catch the liquid that drips through. Once cool, add the rose essence and reserve in the fridge
- 1g of rose essence, to every 400ml raspberry stock produced
7
To plate, loosen the panna cotta by gently running the moulds under warm water. Carefully tip onto the plates, place a rose petal on top and spoon some granita around the sides. Serve the tea on the side in a teapot filled with rose petals
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