“I prefer this British version of panna cotta as the buttermilk gives it a creamy richness. I had this recently at St John in London and they served it with boozy raisins, delicious. This recipe was given to me by a young chef called Jess who worked at Balintaggart Farm—she’s a great cook. We serve it with a few berries and a biscuit, or as here, a ginger snap.”

Serves 6
Prep time: 45 minutes; cooking time: 10 minutes

INGREDIENTS

600ml buttermilk

1 vanilla pod, split and seeds removed

400ml double cream

250g caster sugar

3 gelatine leaves, soaked in cold water to blooM

A handful or Perthshire berries (optional)

Shortbread or gingersnaps (optional)

METHOD

In a thick-bottomed pan, carefully heat the buttermilk, cream and sugar with the vanilla pod until just about to boil.

Remove the pan from the heat and allow the vanilla to flavour the cream.

After 5 minutes, add the bloomed gelatine and mix well until it dissolves entirely.

Pass the mixture through a fine sieve into a clean bowl and put this into a larger bowl of cold, iced water until it almost sets, stirring all the time. This will take around 5 to 10 minutes. We do this to suspend the vanilla in the cream, so it doesn’t sink to the bottom.

Pour the mix into pretty glasses or ramekins and pop in the fridge for 4 to 6 hours to set.

To serve, decorate with berries in season or perhaps a spoonful of compote. I like to serve a biscuit with mine too—some shortbread or a ginger snap is delicious.