When you think of Christmas desserts images of steamed Christmas puddings, mince pies and cakes come to mind but what do you make if your guests aren’t keen on dried fruit? Well how about a Panna Cotta, it’s a dessert you can make ahead of time and is a great way to end a meal. Instead of using milk this recipe uses butter milk to add that tanginess that goes perfectly with its clementine accompaniment.
275ml double cream
Seeds of one vanilla pod
70g caster sugar
3 gelatine leaves (bloomed in cold water)
Juice of one lemon
25ml juice from the segmented clementine
1. Place six individual 125ml size moulds in the fridge to chill.
2. Boil cream, sugar and vanilla seeds. Once boiling, remove from heat.
3. Drain gelatine and add to cream mixture, whisk to mix well.
4. Stir the buttermilk and lemon juice into cream mix.
5. Pass the mixture through a fine sieve.
6. Pour mixture into the prepared chilled moulds, return to the fridge for 6 hours to set completely.
7. Peel the clementines and cut into segments.
8. Place segments in a sieve, let them drain for about 5 minutes.
9. Mix the marmalade in a small saucepan with 25ml of the clementine juice.
10. Gently heat until melted.
11. Carefully stir in the segments.
12. To serve, turn the buttermilk puddings out from the moulds by either dipping the moulds in hot water or use a blowtorch to heat the bottoms of the moulds lightly. Arrange the clementine compote in the centre of the buttermilk pudding.