Panna Cotta with Plum and Berry Compote
Intermed..
Panna Cotta with Plum and Berry Compote. Check out our Chef Recipe Series with Catherine Fulvio “The Italian Job” . Catch up on the rest of the series, just simply subscribe to our YouTube channel here.
PREP IN
20 MIN
SERVE
6
Panna Cotta with Plum and Berry Compote
Intermed..
PREP IN
20 MIN
SERVE
6
Introduction
Panna Cotta with Plum and Berry Compote. Check out our Chef Recipe Series with Catherine Fulvio “The Italian Job” . Catch up on the rest of the series, just simply subscribe to our YouTube channel here.
Ingredients
- 2 gelatine leaves
- 180ml cream
- 60g caster sugar
- 1 tsp vanilla extract
- 250g natural yoghurt
- 1 large orange, juice and zest
- 4 plums, de stoned and chopped
- 200g mixed berries
- 80g caster sugar
- 1 cinnamon stick
- 2 tbsp Cointreau or other orange liqueur
- Edible flowers, to decorate
FOR THE PANNA COTTA:
FOR THE PLUM AND BERRY COMPOTE:
Method
- 1. To prepare the panna cotta, firstly soak the gelatine leaves in about 150ml cold water. This will soften them.
- 2. In the meantime, pour the cream, sugar and vanilla into a saucepan and warm the mixture to dissolve the sugar while stirring and bring it to just below boiling point.
- 3. Remove the saucepan from the heat.
- 4. Squeeze the excess water from the gelatine and transfer it to the hot cream. Whisk well to dissolve all the gelatine.
- 5. Add the yoghurt and whisk until smooth.
- 6. Strain the mixture through a fine sieve into a jug and pour into 4 pretty glasses or ramekins.
- 7. Cover with plastic wrap and chill for at least 4 hours or until set.
- 8. To make the compote, place all of the ingredients into a saucepan and bring to a boil. Reduce the heat and simmer for about 7 to 8 minutes until the plums and berries are softened and the sauce has thickened slightly.
- 9. Remove the saucepan from the heat, check the flavour and leave to cool.
- 10. To serve, the panna cotta should have a very slight “wobble”. Spoon some cold compote on top of each panna cotta dessert, decorate with edible flowers and serve.
