Ingredients
300g buttermilk
300g double cream
70g light brown sugar
3 gelatines sheets
tsp vanilla orange zest
100g mixed nuts
50g honey
Method
- Soak the gelatines in cold water for 10 minutes.
- In a saucepan boil the cream and buttermilk together, add the sugar, vanilla & zest and take off the boil.
- Set aside and leave to cool for 10 minutes
- 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.
- Once the mixture has thickened pour into six clean 5oz ramekins and leave to fully set for 24 hours in a fridge.
- For the granola mix the nuts and honey together and bake at 130°c for 20 minutes.
- Serve with fresh raspberries and sorbet.