Buttermilk Panna Cotta with Roast Plums and Shortbread
Don’t forget Mother’s Day- a day dedicated to spoiling your mum, often with flowers, cards and a perfect celebratory meal with the family.
In celebration of the day, the award-winning team at Balloo House is sharing one of their favourite dessert recipes which is sure to impress your mum this Sunday – Buttermilk panna cotta with roast plums and shortbread. Balloo House in Killinchy has also prepared a bespoke 3 course menu for diners this Mother’s Day.
For more information, visit www.ballooinns.com
Facebook: Balloo House
- 300ml double cream
- 1 split vanilla pod
- 100ml condensed milk
- 100ml buttermilk
- 2 gelatine leaves soaked in cold water for 10 mins
- 8 ripe plums (stoned and halved)
- Juice and peel of 2 oranges
- 75g sugar
- 1 tsp five spice
- 100ml red wine
- 160g plain flour
- 100g unsalted butter
- 60g sugar
- 2 large egg yolks
- Heat the double cream in a small saucepan with the split vanilla pod until boiling. Remove from the heat and add half the condensed milk. Gently squeeze dry the gelatine leaves and add the hot cream.
- Stir until the gelatine has dissolved.
- When the cream mixture has cooled to body temperature add the buttermilk and stir gently to mix. Remove the vanilla pod, scrape out the seeds and stir seeds back into the cream mixture.
- Pour into 3-4 inch ramekins and refrigerate for 3-4 hours.
- Place the plums in an ovenproof dish with the orange peel, five spice, sugar and red wine. Cook at 160°C for 15 mins
- Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl and whiz until the mixture looks like breadcrumbs. Add the sugar and egg yolks and whiz to a small dough. Cook at 160°C for 10-12 mins.