Birgittes Buttermilk Panna Cotta with Crunchy Oats and Strawberries
Our lovely friend Birgitte is an awesome cook. This is her take on the Danish dessert soup, ‘koldskål’, also made from buttermilk and vanilla. It’s perfect for summer.
Servings: 4 people
Ingredients
- 8 gelatine leaves
- 500 ml/21⁄4 cups single/light cream
- 2 vanilla pods/beans
- 140 g/3⁄4 cup minus 2 teaspoons golden caster sugar
- grated zest of 2 lemons
- 600 ml/scant 21⁄2 cups buttermilk
- freshly squeezed juice of 1⁄2 lemon
- 250 g/9 oz. strawberries
- ALMOND & OAT CRUMBLE
- 80 g/scant 1 cup jumbo rolled oats
- 100 g/11⁄4 cups flaked/slivered almonds 50 g/1⁄4 cup golden caster sugar
- 50 g/31⁄2 tablespoons butter
Instructions
- First, soak the gelatine leaves in plenty of cold water to soften.
- Meanwhile, pour the cream into a saucepan. Scrape out the vanilla pod/bean and put the whole pod/bean, plus seeds, into the pan. Add the sugar and lemon zest, then gently bring just to the boil over a medium heat while stirring to dissolve the sugar
- Remove from the heat and sieve/strain to remove the vanilla and zest. Bring the cream back to the boil, then remove the pan from the heat again, squeeze out the gelatine leaves and whisk gently into the cream until dissolved. Finally, whisk in the buttermilk and the lemon juice until combined.
- Pour the panna cotta mixture into 4–6 small serving glasses. Refrigerate for a minimum of 6 hours – or preferably overnight – until set.
- To make the oat crumble, put all the ingredients into a frying pan/ skillet and stir continuously for about 5 minutes over a medium heat as the sugar and butter melt – you are aiming for a golden-coloured mixture. The caramelization process happens quickly, so take care not to leave the pan alone or it may burn and taste bitter.
- Before serving, cut the strawberries into quarters, leaving the green leaves on some for decoration. Sprinkle the set panna cotta with the almond and oat crumble and top with the fresh strawberries to serve.
Notes
This recipe is taken from our Bronte Aurell's book ScandiKitchen Summer, a book packed with some traditional and some not so traditional Scandinavian recipes, perfect for a long, light summer.
You can get all of Bronte's 7 different books on Amazon across the world and also signed on our website here.
Photo by Pete Cassidy, styling by Tony Hutchinson and Kathy Kordalis. Book published by Ryland, Peters and Small.