Vanilla Buttermilk Pannacotta

Vanilla Buttermilk Pannacotta

Untitled-1 A little something I like to call, a whole lot of yumminess in a bowl !

In my recipe book,  there should be dessert dishes as simple as they are delicious.

I will concede that there’s a time and a place for a long, complicated dish that takes hours to prepare and wows the table into silence… but if you had to do that every day of the week you’d go cuckoo. This cheeky little sweet Spring dessert will get anyone wowing at the table even after they find out how easy it was to put together !

So tag along with Me and my Chef Ben Melchior and find out how to put together this mouth watering treat !



75g caster sugar
150ml double cream
2 leaves gelatine, soaked in a bowl of iced water until soft, squeezed dry 300ml buttermilk
2 vanilla pods, deseeded

1. For the pannacotta, bring the sugar and cream to a simmer in a pan, along with vanilla seeds and their pods stirring continuously until all of the sugar has dissolved.

2. Add the softened gelatine leaves and continue to simmer until dissolved.

3. Remove from the heat, remove the large pieces of pod, and set aside to cool slightly.

4. Add the buttermilk and stir until well combined.

5. Place four dariole moulds or ramekins onto a baking tray and pour the pannacotta mixture on top. Chill in the fridge for 1-2 hours, or until set.

6. 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 of the four pannacotta and turn each out into the centre of a serving plate.

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset




Stock syrup for poaching rhubarb:

500g caster sugar

500ml water

1 vanilla pod, split and deseeded
 1 orange
1 lemon
1 stick lemongrass
4 star anise
2 bay leaves
Grenadine (2 shots)

10 sticks of rhubarb for poaching and soup

1. Combine all ingredients to make the stock syrup, making sure you juice both the lemon and orange and not discarding the fruit, this is also used to flavour the stock syrup.
2. Bring to the boil and leave to infuse until cool.

3. Strain the syrup, and bring back up to the boil and remove from the heat, ready to poach the rhubarb.
4. Peel the rhubarb, reserving the peel to be used for the soup.
5. Cut the rhubarb into 1inch length pieces, to ensure that all rhubarb is cooked evenly.

6. Set aside any trimmings from the head and root of the rhubarb to be used to make the soup.
7. Place the cut pieces of rhubarb into the stock syrup that has been brought to the boil, and place cling film directly over the liquid to ensure rhubarb is submerged. Keep the stock on a low heat, do not boil or the rhubarb will over cook and become mushy.

8. Using a small knife, occasionally test the readiness of your rhubarb ensuring there is still a slight bite to the rhubarb. Your knife should ease into the rhubarb and not use too much force.
9. The cooking of the rhubarb can take around 5-10 mins, depending on the quality and ripeness of the rhubarb.
10. once cooked, carefully remove the rhubarb and place on a baking tray lined with greaseproof paper and set aside to cool in the fridge. Reserve the stock syrup.
11. Once cool cut into small bitesize pieces and decorate around the pannacotta.

Processed with VSCOcam with f2 preset


1. Using the remaining stock syrup, place all rhubarb peelings and trimmings into, and bring up to the boil and cooking on a high heat until the rhubarb is cooked very thoroughly through.

2. Strain the rhubarb from the stock syrup (keeping the syrup), and take the cooked flesh and blitz thoroughly in a blender until smooth, adding small amounts of the stock syrup to help it along and to achieve the desired soup consistency.

3. Pass the soup through a fine sieve as to remove any tougher parts of the rhubarb, leaving a silky smooth soup.
4. Leave to cool in the fridge until cold. Soup should be served cold, on the side in a small jug to be poured over the pannacotta and poached rhubarb at the table.

5. Any remaining stock syrup left over can be kept for future use by either keeping in the fridge or freezing down for later use.

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset


50g caster sugar
 100g unsalted butter
 150g plain flour

1. Dice your butter, place all ingredients into a bowl, and using your hands bind the mixture together until a sandy consistency is achieved. This could take a while so letting your butter soften slightly before doing this will help!
 2. Place mixture onto a baking tray lined with greaseproof paper and bake in an oven preheated to 200degress, until golden brown.

3. Remove from the oven and allow to cool naturally.
4. Once cool, break up the crumb mixture into your desired consistency, either making it very fine or leaving a tad lumpy to provide a bit of extra crunch, which i would recommend!
5. Use the crumb mixture and place on top of the pannacotta alongside your pieces of poached rhubarb.

Processed with VSCOcam with f2 preset

This amazing sweet tooth dish was prepared and made by the one and only  Ben Melchior a Sous chef at the The Devonshire Arms, Cracoe in Skipton. 

Till NEXT time peeps …. Enjoy cooking !