The Berry Stand Is Open Recipe
Strawberry Buttermilk Panna Cotta with Pistachio Shortbread, Rose Scented Strawberries and Honey Comb.
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Ingredients
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Panna Cotta and Toppings
Method
Preparation Steps
- 1
Make the Panna Cotta
In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it sit for about 5 minutes until it softens. In a saucepan, combine the heavy cream, sugar, and vanilla extract. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling. Remove from heat, add the softened gelatin, and stir until completely dissolved. Stir in the buttermilk and rose water. Pour the mixture into serving cups and refrigerate for at least 4 hours or until set.
- 2
Prepare the Strawberries
Slice the fresh strawberries and toss them with a little sugar and rose water. Let them sit for 15-20 minutes to macerate.
- 3
Make the Pistachio Shortbread
Preheat the oven to 350°F (175°C). In a bowl, cream the softened butter and powdered sugar until light and fluffy. Gradually add the flour and chopped pistachios, mixing until combined. Shape the dough into a log, wrap in plastic wrap, and refrigerate for 30 minutes. Slice the log into cookies and place them on a baking sheet. Bake for about 12-15 minutes or until golden. Let cool.
- 4
Assemble the Dish
Once the panna cotta is set, top each serving with the macerated strawberries, a piece of honeycomb, and serve with pistachio shortbread on the side.
