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Lightly oil the dariole moulds.
Lift the Cooking Chef head and fit the heat shield.
Fit the Creaming Beater to the machine.
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (cream, buttermilk, sugar,vanilla) into the Cooking Chef bowl.
Heat at 104ºC for 2 minutes until boiling.
Add Ingredients 2 (gelatine, coulis, lime) to the bowl.
Stir for 3 minutes.
Leave to cool.
Transfer contents of Cooking Chef bowl to the lightly oiled dariole moulds.
Chill in the fridge for 4 hours.
Turn out the panna cottas onto 4 serving plates.
Serve.
Garnish with coulis, gelatine leaves and lime juice.
Lightly oil the dariole moulds.
Lift the Cooking Chef head and fit the heat shield.
Fit the Creaming Beater to the machine.
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (cream, buttermilk, sugar,vanilla) into the Cooking Chef bowl.
Heat at 104ºC for 2 minutes until boiling.
Add Ingredients 2 (gelatine, coulis, lime) to the bowl.
Stir for 3 minutes.
Leave to cool.
Transfer contents of Cooking Chef bowl to the lightly oiled dariole moulds.
Chill in the fridge for 4 hours.
Turn out the panna cottas onto 4 serving plates.
Serve.
Garnish with coulis, gelatine leaves and lime juice.