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.
40K 4/5 based on 3 reviews
Last modified on: October 20th 2019
Keywords for this recipe:For 12 people, you will need:
- 1
4 sheets gelatin - 2
1 1⁄3 cup liquid cream - 3
1 1⁄3 cup almond milk - 4
¼ cup caster sugar - 5
1 ½ tablespoon Vanilla sugar - 6
teaspoon Stewed plums
Change measures:
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 4 sheets gelatin in cold water to soften.
Stage 2 - 2 min.
Put into a saucepan: 1 1⁄3 cup liquid cream, 1 1⁄3 cup almond milk, ¼ cup caster sugar and 1 ½ tablespoon 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 teaspoon 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 | 80 30 % | 3,020 290 % | 100 20 % | 12,940 650 % | 54,170 650 % |
| Per 100 g | 8 3 % | 310 30 % | 9 1 % | 1,320 70 % | 5,540 70 % |
| Per person | 6 3 % | 250 20 % | 7 1 % | 1,080 50 % | 4,510 50 % |
How much will it cost?
- For 12 people : 4.21 €
- Per person : 0.35 €
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: Cauliflower and chickpea purée, Creamy spaghetti with cockles and parsley, Far Normandy-Brittany, Pan-fried scallops and chanterelles with Noilly Prat sauce, Sauce Normande (for fish), ... See them all 164
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: Pear compote , Panettone, Blackberry and almond fondant tart, Pain perdu, Praline, ... See them all 350
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