Buttermilk Panna Cotta with Lemon Curd and Pistachios

Serves 8 Prep Time 10 minutes   Cook Time 6 minutes   Rated:

Originally created for my Insider Club winners at the long table lunch we did at Cobram Estate in Boundary Bend. It was a fun trip and seems like a lifetime ago now. Hopefully this will have you there in spirit. It is important to use the correct EVOO for this dessert for obvious reasons. I love the hojiblanca varietal for all things sweet as it offsets sweetness really well and is an additional flavour hit rather than just being weird. So heads up, don't just use your average cooking olive oil, you may be sending me emails if you do!


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Place water and gelatine into a small bowl and stir. Set aside.


Place cream, buttermilk, sugar, vanilla and salt into Thermomix bowl and warm 6 min/70°C/speed 2.


Add gelatine mixture and blend 30 sec/speed 7.


Divide between dariole moulds and set in the fridge for at least 3 hours or longer.


Spread a dollop of lemon curd on each plate, turn out panna cotta on top, sprinkle with pistachios and garnish with flowers. Drizzle all with Hojiblanca EVOO and serve immediately with a Lemon Thyme Tuile on the side.

Served with

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