Panna Cotta with Fruit Sauce
Why not prepare panna cotta with a plum sauce: like all blue and red fruits, plums are particularly rich in flavonoids. These vegetable pigments act as antioxidants, which act like a protective coat around the body cells, protecting them from disease-causing free radicals.
Ripe plums have a pleasantly sweet and aromatic taste, with a slightly sour note. The stone fruit is available from the end of July until well into October.
- For the Panna Cotta
- 500 grams Whipped cream
- 1 Vanilla bean
- 40 grams sugar
- 1 generous pinch Ground cinnamon
- 6 sheets white gelatin
For the panna cotta: Add cream, cinnamon and sugar to a pot and bring to a boil. Slit vanilla pod lengthwise, scrape seeds into the pot, add vanilla pod to the pot, simmer for about 10 minutes and remove from heat. Soak gelatin in cold water. Remove vanilla pod from cream, squeeze gelatin well and stir gelatin into cream until dissolved. Pour gelatin into mold and allow to cool in a refrigerator for at least 6 hours.
For the sauce: Rinse, halve and pit plums. Let sugar caramelize in a pan and deglaze with Port wine. Add approximately 2/3 plums to pot and simmer for about 3-4 min. Strain through a sieve, add lemon juice and remaining plums and leave to cool.
Remove panna cotta by turning mold upside down onto a plate and top panna cotta with sauce and plums. Sprinkle with icing sugar and serve garnished with mint.