Buttermilk Pannacotta with Strawberry Compote and Yoghurt Sorbet
By Dan Ashmore, The Pompadour by Galvin
2.3 leaves gelatine (bronze leaf)
0.25g vanilla seeds
60g soft butter
110g caster sugar
60g Demerara sugar
110g ground almonds
40g of sugar
40ml of water
0.5 gelatine leaf
300g of plain yoghurt
80g white chocolate as garnish
Line metal ring moulds with cling film and grease spray. Place 250ml buttermilk and the sugar in a pan and gently warm. Place the gelatine in water to soften. Once soft, melt the gelatine in the warm buttermilk and add to the remaining 250ml of cool buttermilk. Pour the mix into the moulds and allow to set.
For the crumb, mix the soft butter, caster sugar Demerara sugar, almonds and flour. Use a mixer if you have one. Spread on a baking tray and bake for 20 minutes at 170°C until crisp.
For the sorbet, warm the water and sugar in a bowl and place in the gelatine to soften. Once softened, add it to the yoghurt and blend them together by hand. Freeze, then scoop when ready.
For the compote, chop the strawberries and mix with the sugar. Place in a sauce pan and cook down to remove excess liquid. Add grenadine and cook for 2 more minutes. If you don’t have grenadine water will do. Mix 10g sugar and 5g pectin together and place in the pan. Cook for a further 5 minutes and chill.
To serve, remove the pannacotta from the moulds and place on plates. Top with the compote, and place a spoon of the biscuit crumb next to it. Then scoop the sorbet and place each scoop on top of the crumb. Grate some white chocolate over the top for decoration if you wish.