Vanilla Pannacotta and Plum Compote
ready in 4 h. 30 min.
How healthy are the main ingredients?Plum
- For the panna cotta
- 1 tablespoon
- 2 tablespoons
- 2 cups
cream (48% fat)
- 1 cup
cream (18% fat)
- 0.333 cup
- 1 ½ teaspoons
- To decorate:
1 Pot, 1 Small pot, 1 Skillet, 1 Small skillet, 1 Casserole dish, 1 Bowl, 2 Small bowls, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine-mesh sieve, 1 Mortar, 1 Slotted spatula, 1 Plastic wrap, 1 Wooden spoon, 1 Oven rack
For the panna cotta: sprinkle the gelatine over the water in a small pan. Stand for 5 minutes. Heat over a very low heat until the gelatine is dissolved, then remove from the heat.
In a large pan, bring both creams and the sugar to a boil, stirring constantly. Immediately remove from the heat and stir in the gelatine mixture and vanilla.
Divide between 4 dessert glasses and cool to room temperature. Chill, covered, for at least 4 hours.
For the plum coulis: place all the ingredients in a pan and bring to a simmer, stirring. Simmer for 10 minutes, stirring occasionally. Remove from the heat and cool to room temperature, then cover and chill until ready to serve.
Spoon the coulis over the panna cotta and decorate with lime wedges.