This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Plum and almond panna cotta
The combination of plums and almonds is always a winner. Here's a version that uses almonds to make a delicious panna cotta with a difference.
58 K 4/5 (3 reviews)
3 hours 25 min.
Easy
2.15 €
6 people
6 IngredientsLast modified on: October 20th 2019
For 6 people, you will need:
- 1
2 sheets gelatin - 2
150 g liquid cream - 3
150 g almond milk - 4
25 g caster sugar - 5
10 g vanilla sugar - 6
150 g stewed plums - Total weight: 490 grams
Times for this recipe
Preparation: 10 min.
Resting: 3 hours 10 min.
Cooking: 5 min.
All in all: 3 hours 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 1 min.
Put 2 sheets gelatin in cold water to soften.
Stage 2 - ⌛ 2 min.
Put into a saucepan: 150 g liquid cream, 150 g almond milk, 25 g caster sugar and 10 g vanilla sugar.
Stage 3 - ⌛ 5 min.
Put on low heat and heat to 140°F (60°C) maximum – do not let it boil.
Stage 4 - ⌛ 2 min.
Turn off the heat and add the softened and drained gelatin.
Mix until completely dissolved.
Mix until completely dissolved.
Stage 5 - ⌛ 10 min.
Stand the saucepan in cold water to help it cool more rapidly.
Stage 6 - ⌛ 3 hours
When the mixture is cold, divide out into small glasses or ramekins.
Refrigerate for at least 3 hours.
Refrigerate for at least 3 hours.
Stage 7
Prepare 150 g stewed plums, if not already done.
Stage 8 - ⌛ 5 min.
Top the panna cotta with the stewed plums.
If you like, decorate each dish with a small sprig of mint just before serving.
If you like, decorate each dish with a small sprig of mint just before serving.
Remarks
This recipe also works well with apricots and almonds. The general idea is to balance the soft sweetness of the almonds with a slightly tart fruit.
You can also make the panna cotta without cream, just using more almond milk instead, but do note that the texture will be quite different and not as, well, creamy.
You can also make the panna cotta without cream, just using more almond milk instead, but do note that the texture will be quite different and not as, well, creamy.
Keeping: A day or two in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 1,510 RDI=140 % | 50 RDI=7 % | 6,470 RDI=320 % | 27,080 RDI: 320 % |
| Per 100 g | 8 RDI=3 % | 310 RDI=30 % | 9 RDI=1 % | 1,320 RDI=70 % | 5,540 RDI: 70 % |
| Per person | 6 RDI=3 % | 250 RDI=20 % | 7 RDI=1 % | 1,080 RDI=50 % | 4,510 RDI: 50 % |
How much will it cost?
- For 6 people : 2.15 €
- Per person : 0.40 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Sauce Normande (for fish), Strawberry, kiwi and mascarpone verrines, Caramelized pear custard tart, Spinach and ricotta ravioli, The total turnip, ... See them all 171
Stewed plums
You can get more informations, or check-out other recipes which use it, for example:
Almond milk
Like these other recipes: Blackberry and almond fondant tart, ... See them all 1
Caster sugar
Like these other recipes: Pistachio tiramisu, Sicilian Epiphany Pie, Pistachio panna cotta with custard, Corsican tarts, Antoinette's caramelized apple cake, ... See them all 367
Other recipes you may also like
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread). October 24th 2017353 K4.1 3 hours 9 min.
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif. February 21th 2011358 K4.8 5 hours 6 min.
Fillets of sole meunière
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the bone. November 10th 2014210 K4.3 25 min.
Little apple turnovers with almonds and raisins
These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are... September 11th 2018318 K3.8 1 hour 35 min.
Sausage in brioche
In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette). September 10th 2018428 K5 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.