DINING WITH DAN

INGREDIENTS (8 servings)

Buttermilk Panna Cotta:

• 1/2 pint butter milk
• 1/2 pint double cream
• 6 tbsp. caster sugar
• 1 vanilla pod (split lengthways, seeds scraped out)
• 2 leaves of gelatine (pre-soaked until soft)

Honeycomb:

• 165 g sugar
• 60 ml honey
• 40 ml water
• 20 g bicarbonate of soda
• 140 g liquid glucose

METHOD

Buttermilk Panna Cotta:

• Soak gelatine leaves in a little cold water until soft.
• Add the double cream, vanilla pod seeds, caster sugar to a pan and bring to the boil
• Remove from heat and add the gelatine leaves and stir until dissolved
• Stir in the buttermilk
• Pour the mixture among eight glasses or ramekins and place into the fridge until set - about 4 hours.

Honeycomb:

• Off the heat, mix the water, sugar, glucose and honey together in a deep saucepan
• Place pan on the heat and boil to 140°C
• Take off the heat and whisk in the bicarbonate of soda
• Pour on to lined tray until set - at least 1 hour. Bash in to small pieces to accompany the Panna Cotta.

To serve: fresh sorrel, seasonal fruit e.g. raspberries or blueberries.