Buttermilk Panna Cotta With Apple Jelly And Apple Compote

Gluten free buttermilk panna cotta Gluten free buttermilk panna cotta

These stylish panna cotta take a bit of effort but they’re ideal as a dessert for a special occasion, as they can be made in advance.

7 people 20 minutes 40 minutes


  • 2 tsp Brandy 350ml
  • 150 g Caster Sugar
  • 1.5 tbsp Caster Sugar
  • 1 tsp Caster Sugar heaped
  • 300 ml Double Cream
  • 2 - Gelatine Leaves
  • 0.25 - Lemon juice only
  • 500 ml SuperValu Apple Juice
  • 375 ml SuperValu Buttermilk
  • 1 - SuperValu Fresh Mint leaves, to decorate
  • 1 - SuperValu Vanilla Pod split in half lengthways and seeds scraped out

For The Apple Compote

  • 1 - Apple cored and diced

For The Apple Jelly

  • 4 - Gelatine Leaves


  1. First make the jelly. Soak the gelatine leaves in a bowl of cold water. Meanwhile, put the apple juice and sugar in a saucepan set over a medium heat and stir until the sugar has dissolved. Reduce to about 400ml of liquid (about a fifth less than when you started), then take off the heat.
    Squeeze the gelatine leaves to get rid of any excess water, then add to the hot liquid and whisk to dissolve. Pour the jelly mixture into six or eight pretty glasses and refrigerate overnight, until set.

  2. To make the panna cotta, soak the gelatine leaves in a bowl of cold water. Put the sugar, cream and vanilla seeds and pods into a saucepan set over a medium heat. Warm gently and stir until the sugar has dissolved. Bring
    to the boil, then reduce the heat and simmer for 4 minutes. Remove from the heat.

  3. Squeeze the gelatine leaves to get rid of any excess water, then add to the hot liquid and whisk to dissolve. Set aside to cool, then add the buttermilk and whisk to combine.

  4. Pour through a fine-mesh sieve into a jug and discard
    the vanilla pod, then carefully pour the panna
    cotta mixture over the set jelly in the glasses. Place
    back in the fridge for 4 to 6 hours, until the panna cotta is also set.

  5. To make the apple compote, put the diced apple, lemon juice and sugar in a heavy-based frying pan set over a
    medium heat and cook for 30 seconds. Add the Calvados or brandy and cook for 1 minute more. Be careful when you add the alcohol as it may flame up, especially if you’re using a gas hob. Remove from the heat and leave to cool.

  6. To serve, add a spoonful of the apple compote on top of each panna cotta and decorate with a sprig of fresh mint.

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