Matt Sinclair


2 – 4 people


  • 4gm gelatine sheets
  • 100ml cream
  • 70gm caster sugar
  • 1 vanilla pod, halved, seeds scraped
  • 300ml buttermilk, room temperature
  • ½ cup honey
  • Juice of 1 mandarin
  • ½ cup shelled pistachios, toasted, roughly chopped
  • Water, to melt gelatine


  • Soak gelatine in cold water until soft.
  • In a medium saucepan, add the cream, sugar and vanilla seeds and bring to a boil over a medium heat. Remove from the heat, drain gelatine and squeeze any excess water out before adding into the warmed cream mixture. Whisk until gelatine has completely dissolved. Whisk in the buttermilk.
  • Pass the mixture through a sieve and pour into clean moulds. Place in the fridge to set for approximately 4 hours, or overnight.
  • Meanwhile, heat the honey in a pan over medium heat. Swirl often to avoid burning. Cook to a deep amber colour, remove from the heat and squeeze in the mandarin juice, whisk to combine.
  • Serve panna cottas with a drizzle of the burnt honey and toasted hazelnuts.

Our friends at Wine Selectors recommend pairing this dish with a Botrytis Semillon

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