Panna Cotta with Roasted Plums
Serves 6
Panna 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.
Prep Time
10 min
Cook Time
3 hr 30 min
Total Time
3 hr 40 min
Prep Time
10 min
Cook Time
3 hr 30 min
Total Time
3 hr 40 min
  1. Panna Cotta
  2. 500ml Double cream
  3. 400ml Whole milk
  4. 120g Caster sugar
  5. ½ Vanilla pod or 1 tsp of Vanilla
  6. 3 tbsp Agar-agar Flakes
  7. Plums
  8. 6 Plums
  9. 50g Caster Sugar
  10. ½ tsp Ground Cinnamon
  11. 100ml Red Wine
  12. 3 Bushy Sprigs of Thyme
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  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.