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Butter Milk Pannacotta by Chef Jack Jarman

Ingredients (Serves 4):

325ml Whipping Cream
1 Vanilla Pod
40g Sugar
2 Gelatine Leaf
2500ml Buttermilk

Butter Milk Pannacotta by Chef Jack Jarman
Method:

Soak Gelatine leaves in tepid water for 5 minutes. Place 500ml of Cream with the vanilla seeds & Sugar and bring to the boil. Take off the heat and add the gelatine leaves stir to mix in. Pour mixture over a chilled bowl over ice and leave to cool completely at room temperature.

Whip 150ml of Cream to soft peaks and fold in with mixture. Add Buttermilk and set in the fridge in a mould or glass.

Macerated Strawberries Ingredients:

200g Strawberries
25g Caster Sugar
Liquor of your choice

Method:

Mix together at least 1 hour before serving.

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