Buttermilk Panna Cotta, Raspberries & Granola

DessertServes 6

For a lighter alternative to ice cream, this delicious panna cotta recipe from West Yorkshire favourite the Shibden Mill Inn uses butter milk to create a simple but scrumptious summer dessert.


300g buttermilk

300g double cream

70g light brown sugar

3 gelatines sheets

tsp vanilla orange zest

100g mixed nuts

50g honey


  1. Soak the gelatines in cold water for 10 minutes.
  2. In a saucepan boil the cream and buttermilk together, add the sugar, vanilla & zest and take off the boil.
  3. Set aside and leave to cool for 10 minutes
  4. Add the drained gelatine and whisk until everything is incorporated then place in the fridge to set, occasionally stirring with a spoon until it starts to thicken.
  5. Once the mixture has thickened pour into six clean 5oz ramekins and leave to fully set for 24 hours in a fridge.
  6. For the granola mix the nuts and honey together and bake at 130°c for 20 minutes.
  7. Serve with fresh raspberries and sorbet.