For the “Pannacotta”

500ml Schärdinger Buttermilk
80g white sugar
3 gelatine leaves
2 drops of vanilla essence

For the Garnishes 

150g dark chocolate, chopped
100g dried banana chips
6 sprigs of fresh mint 


Soak the gelatine leaves in a bowl of ice-cold water till soft. Drain from the water and set aside. 

 Place the Schärdinger Buttermilk  in a small pot along with the sugar and vanilla essence, and bring to the boil. 

Remove the pot from the stove and add the gelatine and mix well. 

Pour the still warm mixture into your preferred serving container.

Transfer the “pannacotta” to the fridge and leave it to set for at least 6 hours. 

To garnish, decorate with chopped dark chocolate, banana crisps and mint leaves. 

Recipe by – Keith Abela