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.
39K 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
300 ml liquid cream - 3
300 ml almond milk - 4
50 ml caster sugar - 5
20 ml Vanilla sugar - 6
Stewed plums
How long will it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 10 min. | 3 hours 10 min. | 5 min. | 3 hours 25 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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: 300 ml liquid cream, 300 ml almond milk, 50 ml caster sugar and 20 ml 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 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 12,938 Kcal or 54,169 Kj | 81 gr | 3,018 gr | 96 gr |
| 647 % | 31 % | 285 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,323 Kcal or 5,539 Kj | 8 gr | 309 gr | 10 gr |
| 66 % | 3 % | 29 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,078 Kcal or 4,513 Kj | 7 gr | 252 gr | 8 gr |
| 54 % | 3 % | 24 % | 1 % |
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: You can get more informations, or check-out other recipes which use it, for example: Strawberry, kiwi and mascarpone verrines, Summer Salmon Blanquette, Tarte Normande, Quiche filling mixture, Baked eggs with chicken and spinach, ... All |
 | Stewed plums: You can get more informations, or check-out other recipes which use it, for example: |
 | Almond milk: You can check-out other recipes which use it, like for example: Blackberry and almond fondant tart, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Nougatine, Strawberry, kiwi and mascarpone verrines, Chocolate-verbena cream, Fruit paste : Blackcurrant, Citrus syrup, ... All |
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