This Australian twist on an Italian classic works really well, the nutty, chocolatey flavours of the wattleseed complementing the creamy pannacotta beautifully.
Ingredients
75g/2óoz caster sugar150ml/5fl oz double cream
2 leaves gelatine (soaked in a bowl of water until soft, squeezed dry)
300ml/11fl oz buttermilk
2tsp wattleseed
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