|30 ml||gelatine — powder|
|45 ml||water — cold|
|375 ml||castor sugar|
|5 ml||vanilla — essence|
|500 ml||watermelon — deseeded and puréed|
1 Soak the gelatine in the water for a few minutes or until sponge-like.
2 Microwave for 3 seconds, stirring until translucent.
3 Meanwhile, gently heat the cream with the sugar and vanilla until it just comes to a boil and the sugar melts, then remove from the heat. Add the gelatine to the pan, stirring until it melts.
4 Strain the mixture in a bowl and stir in the watermelon and buttermilk.
5 Grease a jelly mould lightly. Put the cream mixture in a deep roasting pan filled with ice cubes and water so the water comes halfway up the sides of the bowl. Using a rubber spatula, stir the mixture as it cools and thickens.
6 Pour the mixture into the mould then chill for 4 hours or overnight to set. To turn out the panna cotta, dip the mould briefly in warm water, then invert onto a plate.
7 Chill the panna cotta for 15 minutes.
1 Put the sugar and watermelon in a pot over low heat and simmer for 20 minutes or until thick.
2 Leave to cool. Pour over the panna cotta.