If you are feeling adventurous this summer, here is our recipe for French vanilla ice cream. Be as creative as you like, adding fruits or nuts for your own flavour combination.
Buttermilk Panna Cotta
1/4 cup cold water
1 packet (1/2 oz) powdered unflavoured gelatin
2 cups buttermilk
2 cups whipping (35%) cream
1 cup granulated sugar
1 vanilla bean, split lengthwise and seeds scraped out
Makes 6 individual desserts
In a small bowl, combine cold water and gelatin; let bloom for 10 minutes.
Meanwhile, in a saucepan, combine buttermilk, cream, sugar and vanilla bean and seeds. Bring to a boil over high heat. Remove from heat and let stand for 5 minutes, allowing vanilla flavour to infuse the mixture.
Strain through a fine-mesh sieve into a bowl and discard vanilla. Stir in gelatin mixture.
Divide mixture among 6 lightly oiled 1/2-cup ramekins (or 6 4-ounce Rum Baba molds, as we use in the restaurant for a tall, commanding presence - see photo).
Refrigerate until set, about 4 hours. (Make ahead: Cover and refrigerate for up to 2 days.)
Turn out of ramekins, if desired, when serving. Serve with rhubarb compote or your favourite fresh fruit sauce.