This refreshing buttermilk panna cotta is great for breakfast, or a light snack. You can’t quite eat it on-the-go, but you can prep it beforehand and have it ready to go after a workout.
Buttermilk Panna Cotta
2 tbsp water
1 1/2 tsp unflavored gelatin
1 cup whipping cream
1 teaspoon finely grated lemon peel
1/2 cup sugar
2 cups buttermilk
2 teaspoons vanilla extract
Peach jam *recipe below*
Organic granola (try out fellow #FoodRunner Dustin Gallagher’s homemade granola recipe here)
1. Pour 2 tbsp water into a small bowl and sprinkle gelatin over. Let this stand until gelatin softens, about 10 minutes.
2. Lightly brush four 3/4 cup ramekins or custard cups with vegetable oil (just enough to coat the sides and bottom)
3. Heat cream, lemon peel, and sugar in a medium saucepan over medium-high heat, stirring constantly until sugar dissolves.
4. Increase heat and bring just to a low boil, stirring occasionally.
5. Add gelatine mixture, remove from heat and stir until gelatin dissolves.
6. Cool mixture to a lukewarm temperature, stirring often.
7. Stir in buttermilk and vanilla (divide mixture among four oiled bowls).
8. Refrigerate panna cotta until set, about 4 hours. Cover and keep chilled.
1 pint of peaches
2 oz of sugar
Lemon verbena springs
1. Wash peaches and cut into wedges.
2. Discard pits and add peaches to medium size sauce pot and cover with 2 oz of sugar and lemon verbena steams.
3. Cook for 30 mins until peaches are tender and of a jam consistency.
4. Cool at room temp and store in air tight container up to 1 week.
To ensemble panna cotta:
1. Pull bowls out of fridge.
2. Start with a few spoonfuls of granola around one side of the bowl and then begin putting moulds of peach jam and blueberries over the granola.
3. Finish with sprigs of lemon verbena, and eat promptly.
We often find ourselves in need of a quick and easy midday pick-me-up during the week. This honey dew melon salad is packed with flavour, but not too filling. A perfect balance of sweet and salty, we’re certain you’ll be satisfied until dinner rolls around.
Honey dew melon
1 ripe honey dew
1 Monforte dairy buffalo queso fresco
Forbes wild food white honey
Fresh basil leaves
Salt and pepper to taste
1. Peel and deseed the honeydew melon.
2. Quarter the melon and then slice the quarter melon into bit size pieces.
3. Fan the melon onto serving plate, and break up the queso fresco by hand (aim for a rustic presentation here) breakup the queso 4. Place cheese onto melon, and season with honey and olive oil.
5. Lightly sprinkle with salt & pepper and garnish with nasturtiums.
Trust us when we say the recipe is a lot easier than it reads. If you’re in need of some guidance, you can watch Coulson cook it up here.