I know I have posted a panna cotta recipe before but once I tasted the combination of tangy buttermilk, mild honey, fragrant mastic and the delicate vanilla beans, I knew I had to post this version too. It took a little convincing though, I must have mentioned this before, my husband is the photographer of the blog, so, when I asked him to take the pictures of the panna cotta, he told me it would look like duplicate post but once he tasted it, he had to agree with me.
Most panna cotta recipes use a combination of milk and cream and some use only cream, and that to be honest while it tastes delicious and has the most amazing texture, it’s a little too heavy for my taste, buttermilk on the other hand gives it a similar rich texture without being too heavy.
- ½ cup milk
- 3 tsp agar agar powder or 3 tbsp agar agar flakes
- ½ vanilla bean
- ½ tsp mastic, crushed to a powder
- 1/3-1/2 cup honey
- 2½ cups buttermilk
- Pomegranate seeds (about 1/3 cup)
Heat the milk, the seeds of half a vanilla bean and fine agar agar over high heat mixing with a spatula for about 2 minutes, make sure the agar has completely dissolved, off the heat, add the honey and let it cool to room temperature. Stir in the buttermilk and pour the mixture into the serving cups, bowls or ramekins.
Refrigerate until set or ready to serve, decorate with pomegranate seeds.