Buttermilk Panna Cotta with Lemon Curd and Pistachios

Name: Thermomix recipe: Buttermilk Panna Cotta with Lemon Curd and Pistachios
Prep time: 10 min
Cook time: 6 min
Ingredients: 60 Grams water; 1 Teaspoon flavourless gelatin unflavoured; 400 Grams cream; 400 Grams buttermilk; 80 Grams raw caster sugar; 2 Tablespoons vanilla bean paste (I know it's a lot, but trust me!); 1 Pinch pink salt flakes; Lemon Butter as needed; 20 Grams Shelled Pistachios chopped; Extra Virgin Olive Oil (EVOO) Hojiblanca if possible to drizzle; Edible flowers to garnish; 1 Batch Lemon Thyme Tuiles with EVOO

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!

Enjoy!

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Need

The Panna Cotta
60 Grams water
1 Teaspoon flavourless gelatin unflavoured
400 Grams cream BUY
400 Grams buttermilk
80 Grams raw caster sugar BUY
2 Tablespoons vanilla bean paste (I know it's a lot, but trust me!) BUY
1 Pinch pink salt flakes BUY
To Serve
Lemon Butter as needed Recipe
20 Grams Shelled Pistachios chopped
Extra Virgin Olive Oil (EVOO) Hojiblanca if possible to drizzle BUY
Edible flowers to garnish
1 Batch Lemon Thyme Tuiles with EVOO Recipe

Do

1: Place water and gelatine into a small bowl and stir. Set aside.
2: Place cream, buttermilk, sugar, vanilla and salt into Thermomix bowl and warm 6 min/70°C/speed 2.
3: Add gelatine mixture and blend 30 sec/speed 7.
4: Divide between dariole moulds and set in the fridge for at least 3 hours or longer.
5: 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.