Plum and almond panna cotta


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.
36K 3 4
Grade this recipe:

Last modified on: October 20th 2019

Keywords for this recipe:
For 12 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart 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.
Plum and almond panna cotta
Put 4 sheets gelatin in cold water to soften.

Stage 2 - 2 min.
Plum and almond panna cotta
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.
Plum and almond panna cotta
Put on low heat and heat to 140°F (60°C) maximum – do not let it boil.

Stage 4 - 2 min.
Plum and almond panna cotta
Turn off the heat and add the softened and drained gelatin.

Mix until completely dissolved.

Stage 5 - 10 min.
Plum and almond panna cotta
Stand the saucepan in cold water to help it cool more rapidly.

Stage 6 - 3 hours
Plum and almond panna cotta
When the mixture is cold, divide out into small glasses or ramekins.

Refrigerate for at least 3 hours.

Stage 7
Plum and almond panna cotta
Prepare Stewed plums, if not already done.

Stage 8 - 5 min.
Plum and almond panna cotta
Top the panna cotta with the stewed plums.

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.
Keeping
A day or two in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,033 Kcal or 8,512 Kj21 gr285 gr96 gr
102 %8 %27 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
208 Kcal or 871 Kj2 gr29 gr10 gr
10 %1 %3 %1 %
Per person
Energetic valueProteins CarbohydratesFats
169 Kcal or 708 Kj2 gr24 gr8 gr
8 %1 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Nuts
How much will it cost?
  • For 12 people : 4.21 €
  • Per person : 0.35 €

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 creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Vegetable rosette tart, The strange gratin, Sausage with duchess potatoes and a Mont d'Or fondue , Lemon creams, Roquefort sauce, ... All
Stewed plumsStewed plums: You can get more informations, or check-out other recipes which use it, for example:
Almond milkAlmond milk: You can check-out other recipes which use it, like for example: Blackberry and almond fondant tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Apple charlotte with toasted brioche, Apricot and pistachio clafoutis, Eton mess, Pears and caramelised walnut samosas , ... All
Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
320K4 2 hours 30 min. July 4th 2018
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
482K5 49 min. July 27th 2013
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
297K3.8 21 min. February 21th 2011
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
733K3.5 8 min. February 21th 2011
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
584K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-04-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page