Rose Buttermilk Panna Cotta with Date, Pecan, Rum and Pomegranate Molasses Syrup
Prep: 10 minutes
Cook: 320 minutes
Cook: 320 minutes
Hard
Serves 4 people
Giovanna Ryan from Three Girls Cook made this dessert as part of their Pomegranate Molasses three ways. This dish was demoed by Giovanna on the Belazu stand at Thame Food Festival.
Ingredients
-
2 1/2 Sheets gelatin
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400ml Double cream
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50g Sugar
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2 tbsp Rosewater
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100ml Buttermilk
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20 Dates, stones removed
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200ml Dark rum
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50g Dark brown sugar
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100ml Pomegranate Molasses
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20 Pecans
Method
- Step 0: Soak the gelatin in cold water for 10 minutes.
- Step 1: Gently heat the cream and sugar until the sugar is dissolved.
- Step 2: Squeeze out the gelatin and stir into the cream until dissolved.
- Step 3: Add the rosewater and buttermilk. Stir to combine and pour the mixture into four moulds or ramekins. Leave to set for around 4 hours in the fridge.
- Step 4: Soak the dates in rum for at least an hour.
- Step 5: Once soaked, heat the dates, rum, brown sugar and pomegranate molasses over a medium heat until the liquid is thick and syrupy. Add the pecans
- Step 6: Turn out the pana cottas and serve with the syrup, dates and pecans.