Buttermilk pannacotta

1 - To make the pannacotta, soak the gelatine leaves in cold water for 5 minutes to soften them.

2 - Place the cream and sugar in a pan, bring to a simmer, stirring, until the sugar dissolves. Remove from the heat and stir in the vanilla.

3 - Squeeze out the gelatine leaves and stir into the hot cream until melted. Allow to cool slightly, then stir in the buttermilk. Pour into wet ramekins or moulds, allow to cool, then chill until set.

4 - To make the sauce, put the syrup, orange juice, and strawberries in a pan, and simmer gently for 5 minutes. Remove from the heat and purée in a food processor or blender until smooth. Chill until ready to serve.

5 - Loosen the edges of the pannacotta and turn out onto serving plates. Pour the strawberry sauce over and scatter with the chopped pistachios.