20 November 2013

Honey Vanilla Pannacotta...

I am still creating and taste testing recipes 
from Annabel Langbein's fabulous cookbook,
'The Free Range Cook'.
This book is based on her television series, of the same name.
to buy her cookbooks visit:
http://www.annabel-langbein.com/books-and-reviews/

The Honey Vanilla Pannacotta is a slightly healthier version 
of the full cream pannacotta desserts usually made.
It has 2 cups of cream and 2 cups of buttermilk in it...
which is what I used.
 Annabel says you can lower the fat content further, 
by using 1 cup cream and 1 cup of milk in the 2 cups of cream portion.
It was divine...
smooth and creamy...
served with fruit...
It had a subtle tartness, 
which was a nice change from the usual pannacotta sweetness. 
 Of course I just had to add roses to this photo shoot!
 with fabric in a gorgeous embossed leaf design....
 Annabel Langbein's 'Honey Vanilla Panna Cotta'
 made with buttermilk...
Glorious to eat...
Glorious to look at!
And that my friends is the name of this rose, 
picked from Mia Bella Gardens.
'Glorious'
A Hybrid Tea rose with an equally glorious fragrance.