2 July 2018

Buttermilk Panna Cotta

Matthew Johnson

Buttermilk Panna Cotta | Fresh Strawberries | Strawberry Consomme | Shredded Baby Mint

Gold Leaf Catering recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.


Warm the cream, vanilla and sugar in a pan

Then add the gelatine

Once the gelatine has dissolved you can add the buttermilk

Once all ingredients have been mixed together pour into chosen ramekins/glasses and set overnight in the fridge.

For the consommé cut the tops of the strawberries and then cut in half

Place the strawberries into a saucepan with the caster sugar and stew on a low heat with the lid on the pan for approximately 5 minutes.

Take the pan off the heat and push the mixture through a fine sieve and put it in the fridge until it is chilled and you are ready to serve.

To serve– place panna cotta in the centre of a bowl and pour consommé around. If you like you can serve with fresh strawberries and shredded mint.


  • Buttermilk Panna Cotta
  • Double Cream (300ml)
  • Caster Sugar (70g)
  • Vanilla Extract (1 tsp)
  • Gelatine (2 1/2 Sheets)
  • Buttermilk (300ml)
  • Strawberry Consomme
  • Strawberries (250g)
  • Caster Sugar (100g)
  • Mint (Garnish)