Italian watermelon panna cotta

Drum
6 servings Prep: 10 mins By DRUM
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Ingredients (9)

30 ml gelatine — powder
45 ml water — cold
675 ml cream
375 ml castor sugar
5 ml vanilla — essence
500 ml watermelon — deseeded and puréed
100 ml buttermilk
125 ml sugar
1/2 watermelon
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Method:

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.

SYRUP

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.

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