Strawberry and Lemon Buttermilk Pannacotta

, from Issue #21. September, 2015
Photography by Nick Tresidder.
Strawberry and Lemon Buttermilk Pannacotta

Serves: 6


250 ml buttermilk*
150 grams hulled strawberries, roughly chopped
1/3 cup caster sugar

350 ml buttermilk
3 tablespoons caster sugar
finely grated zest 1 lemon
4 leaves gelatine (silver grade**)
3⁄4 cup cream

Berry fruit sauce
300 grams frozen raspberries, thawed with juice
1-2 tablespoons icing sugar
squeeze of lime juice
1 punnet strawberries, hulled and roughly crushed

6 x 200 ml glasses


Strawberry: Combine the buttermilk, strawberries and caster sugar in a food processor and process until smooth. Press through a fine sieve into a jug. Discard the seeds.

Lemon: Whisk the buttermilk, caster sugar and lemon zest together in a bowl.

Soak the gelatine in a dish of cold water for 5 minutes to soften. Put the cream in a small saucepan and bring to just below boiling point. Remove from the heat. Squeeze the excess water out of the gelatine and add to the hot cream. Whisk until smooth and the gelatine has dissolved.

Stir half the cream into the strawberry mixture and half into the lemon. Leave the lemon mixture on the bench. Pour the strawberry pannacotta into glasses and refrigerate until set.

Gently spoon the lemon pannacotta over the top. Cover and refrigerate until set.

Sauce: Place the raspberries, icing sugar and lime juice in a food processor and process until smooth. Taste and add more icing sugar or lime juice if needed. Push through a fine sieve, discarding the seeds. Stir in the crushed strawberries.

To serve: Spoon a layer of strawberry sauce on top of each pannacotta. Serve with a crisp biscuit if desired. 

* Buttermilk: originally the by-product of butter making. Nowadays it is made commercially and is readily available in the dairy section of the supermarket.

** Leaf gelatine: available from specialty stores. It sets a much clearer gel than its powdered equivalent and has no taste. It comes in varying grades but is rarely labelled with the grade, having been repackaged by the retailer from a bulk box. Silver grade will give a firmer set than gold (i.e. you will need approximately 8 sheets of gold for this recipe), so it is wise to check the grade when you purchase.