This Australian twist on an Italian classic works really well, the nutty, chocolatey flavours of the wattleseed complementing the creamy pannacotta beautifully.

01.

Ingredients

75g/2óoz caster sugar
150ml/5fl oz double cream
2 leaves gelatine (soaked in a bowl of water until soft, squeezed dry)
300ml/11fl oz buttermilk
2tsp wattleseed

02.

Method

  • Bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved. Then add the softened gelatine leaves and continue to simmer until dissolved. Now add the wattleseed and stir until well combined, then remove from the heat and set aside to cool slightly.
  • Add the buttermilk and stir until well combined. Place four ramekins on a baking tray and pour the pannacotta mixture into them. Then place in the fridge and chill for 1-2 hours, or until set.
  • To serve, remove the pannacotta from the fridge. Briefly dip the base of each into a bowl of boiled water. Gently slide a knife around the edge of each and turn out into the centre of a serving plate.
  • The pannacotta is delicious as it is, but also matches really well with a raspberry coulis drizzled over and around it or if you’re feeling extra naughty use a caramel sauce.