Vanilla Pannacotta and Plum Compote

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Vanilla Pannacotta and Plum Compote
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in

Ingredients

for
4
For the panna cotta
1 tablespoon Powdered gelatine
2 tablespoons cold water
2 cups cream (48% fat)
1 cup cream (18% fat)
0.333 cup sugar
1 ½ teaspoons vanilla extract
For the plum coulis
2 cups chopped, fresh Plum
¼ cup sugar
2 tablespoons Crème de cassis (optional)
¼ cup water
To decorate:
Lime wedge
How healthy are the main ingredients?
Plumsugarsugar
Preparation

Kitchen utensils

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

Preparation steps

1.
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.
2.
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.
3.
Divide between 4 dessert glasses and cool to room temperature. Chill, covered, for at least 4 hours.
4.
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.
5.
Spoon the coulis over the panna cotta and decorate with lime wedges.