Panna Cotta with Roasted Plums

P

anna Cotta literally translates as “cooked cream” and is a very simple Italian desert. Easy to make it also sometimes can go a bit tricky if it doesn’t set. But don’t panic it only happened to me once and I’m sure you will be just fine following this easy and quick recipe. This is a classical vegetarian Panna Cotta but with a special festive twist. I serve it with wine roasted plums and wine reduction. These flavours work really well together – perfect balance of sweet and spicy for a comforting desert.

Panna Cotta with Roasted Plums, Sir, Buon Appetito!



Prep time:
Cooking time:
Makes approx.:
10 minutes
30 minutes + cooling for 3 hours
6 portions

Ingredients for PANNA COTTA: 

500ml Double cream

400ml Whole milk

120g Caster sugar

½ Vanilla pod or 1 tsp of Vanilla  

3 tbsp Agar-agar Flakes

Ingredients for ROASTED PLAMS: 

6 Plums

50g Caster Sugar

½ tsp Ground Cinnamon

100ml Red Wine

3 Bushy Sprigs of Thyme

Method:

1. For the panna cotta mix all the ingredients in a medium size pan and bring to the boil. When it is just about to boil turn the heat down and cook for 10min constantly whisking until the mixture thickens and coats the back of the spoon.

2. Prepare the moulds by lightly brushing them with vegetable oil.

3. Sieve the mixture to get rid of little lumps and pour into 6 moulds.

4. Leave your panna cotta in the fridge to set for at least 3 hours.

5. Meanwhile preheat your oven to 180C or 350F degrees.

6. Half the plums and remove the stones.

7. Place them cut side down in a small roasting tray, add thyme, sprinkle the sugar and cinnamon on top and pour red wine. I used Purple Velvet from Croft Port for its rich sweet berry flavour. 

8. Put in the oven and roast for 15-20min depending on the size of the plums. Make sure that plums don’t get mushy they should be soft and hold their shape.

9. When ready remove the plums and pour the sauce into a small pan and bring to the boil. Reduce until syrupy thick.

10. When set, remove panna cotta from the moulds (you might need to run a knife around the internal edge of your mould or pour a little bit of hot water around the outside of your mould to make it easier).

11. Serve straight away with warm roasted plums and red wine reduction sauce.


Print this recipe and create your own recipe book with VEGETARIAN DEPARTMENT | VegDept.com



In the summer time why not to try this panna cotta recipe with some seasonal fruits and

berries instead of the roasted plums for a refreshing treat?





Print this recipe and create your own recipe book with VEGETARIAN DEPARTMENT | VegDept.com

No Comments Yet.

What do you think?

Your email address will not be published. Required fields are marked *