KEFIR OR BUTTERMILK PANNA COTTA, CHARRED PINEAPPLE, PASSIONFRUIT
PAIR WITH:
Winesmiths Pinot Grigio over high tea or dessert
The passionfruit is king here, used to brighten the creamy semi-sour buttermilk panna cotta. This light but decadent dessert needs a refreshing, crisp wine, and the Pinot Grigio does the job perfectly. - Jessie
SERVES: 4 | TIME: 20 minutes plus setting time
INGREDIENTS
SET BUTTERMILK PANNA COTTA
250ml Buttermilk/kefir
250ml thickened cream
1 sheet organic gelatine
2 tbs caster sugar (or to taste)
1 vanilla pod
Generous pinch of salt
350g mascarpone
1/4 ripe pineapple, cored and sliced into 5mm slices
1-2 tbs dark brown sugar
2 passionfruit, pulp removed
Mint leaves to garnish
METHOD
Begin with the pannacotta. In a small bowl, cover the gelatine with water. Let stand until softened, about 5 minutes. Squeeze out any water before adding to the cream mixture.
Meanwhile, in a small saucepan over medium-high heat bring the cream, sugar, salt and vanilla to a very gentle simmer. Turn off the heat, add gelatine and stir until fully melted and combined. Whisk in the buttermilk or kefir, then strain the mixture through a sieve into a bowl or container. Leave to set in the refrigerator covered, approximately 6 hours or overnight. Once the pannacotta has set begin the next step.
Using a stand mixer whip the pannacotta using the whisk attachment. It’ll loosen up and collapse a little, this is okay. Add the mascarpone and whisk until firm like whipped cream, add salt to taste. If your kefir or buttermilk is more acidic you may need some extra mascarpone to help it firm up.
For the pineapple. Heat char-grill pan or barbecue to high heat. Sprinkle the pineapple with sugar then grill, turning occasionally, until both sides are caramelised, about 2 minutes per side. Set aside.
To serve, place the warm pineapple on the plate, add a generous quenelle of pannacotta, drizzle with passionfruit and scatter mint leaves. The pineapple is delicious cold too if you prefer to cook this element ahead of time.
